General Discussion 23

Need help with creme brulee

LisaN | Jan 27, 200301:29 PM

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

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