The Art of French Pastry

result in a dry and rubbery
mixture full of small
tunnels. The principle
applies to many creamy
egg yolk–based desserts:
it’s why cheesecake is
usually baked in a water
bath at a low temperature,
so the water can act as a
buffer and ensure a slow
and effective coagulation.
The sugar added to the
egg yolks acts as a buffer