I would say (crisp) browned surface, but I can see browned crust is also used.

This is just one example of many.

http://www.northjersey.com/page.php?qstr=eXJpcnk3ZjczN2Y3dnF...

Microwaving a boneless pork loin renders it deliciously succulent but won't give it a crisp, browned surface.

If you prefer a browned crust, instead of letting the roast stand for 10 minutes, put it under a medium-hot broiler, turning it occasionally, until the surface is evenly browned and the interior temperature of the meat is between 160 degrees (for medium) and 170 degrees (well done).

My hard-copy dictionaries mention browning the surface when roasting, but do not have an expressoin that exactly corresponds to 'stegeskorpe'
(Good Housekeeping/Helen Southall, & John Sinclair. No entry for roast in John Ayto)



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Note added at 2 hrs (2007-11-16 10:33:06 GMT)
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Sorry, that should be Charles Sinclair, not John Sinclair.
(Dictionary of Food, A&C Black, ISBN 0 7136 7500 4 )
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