What does the term "brûlé" refer to in pastry techniques?

The term "brûlé" refers to a technique for caramelizing sugar, which is a fundamental aspect of creating certain types of desserts in pastry arts. This technique involves applying heat to sugar until it liquefies and caramelizes, producing a rich, golden-brown color and complex flavors. This process is often used to create a crispy, burnt sugar crust on desserts such as crème brûlée, where a layer of sugar is caramelized to form a crunchy topping that contrasts with the creamy filling beneath.

The correct understanding of "brûlé" emphasizes the importance of careful temperature control while caramelizing, as overheating can lead to bitterness, while underheating may not achieve the desired texture. The expertise in this technique showcases a pastry chef's skill in balancing flavor and texture in desserts.