I've been making creme brulee with a book I got for Christmas. The basic recipe is very high fat - 2c heavy cream, 8 egg yolks. One in the cook book is nonfat and I found one in Cooking Light that was non fat.
This weekend I combined the two and used 2c 2% milk, 1 cup egg substitute. The result was very eggy tasting custard.
The original high fat recipe has no egg flavor.
My question is, is it because there is not a high level of fat from the dairy to cover up the egg flavor, or is the egg substitute causing the egginess?
Should I try using some egg yolks, some substitute? Whole milk?
All ideas welcome. Thanks