Why does my creme brulee taste eggy

This usually happens if you go too hot when adding the eggs causing them to turn basically into scramble eggs. Try reducing heat, and stir in the egg mixture very slowly into the hot milk. Stir constantly until mixture barely starts to thicken then remove from heat, into serving container and put in fridge to set. Recipe Notes If you do have a kitchen torch, instead of broiling, hold the torch at a 45 degree angle 3 to 4 inches from the top of the custard and move the flame quickly until the surface is caramelized.

To temper eggs, whisk a little of the hot ingredient into the eggs. These are the most common mistakes people make with this iconic dessert.

Photo: Alex Lau. If you plan on making it at home, you'll need to invest in a few. Additionally, and most importantly, the whole point of this dessert is the expansive caramelized crust of sugar.

The wide and shallow ramekin allows for optimal sugar-to-pudding radio, and a more impressive crust. That's why egg yolks, rather than whole eggs, are used, explains Rick Martinez , BA's associate food editor. Whites help set pudding, giving it a firmer texture. For this dish, use just the yolks and save the whites for another recipe, like meringue. Water is the enemy of perfectly smooth pudding. It should taste rich and creamy, but not too heavy.

At its most basic, creme brulee is a creamy, pudding-like, baked custard with a brittle top of melted sugar that cracks when you gently tap it with a spoon. The custard is made with heavy cream, eggs, sugar, and vanilla. The dessert is chilled, then the custard cup is inverted and the custard is released onto a dessert plate.

Rather than baking the custard in ramekins or cups, she made hers in a shallow baking dish. This usually happens if you go too hot when adding the eggs causing them to turn basically into scramble eggs. Try reducing heat, and stir in the egg mixture very slowly into the hot milk. Stir constantly until mixture barely starts to thicken then remove from heat, into serving container and put in fridge to set. Baked custard should be removed from the oven and water bath before the center is completely set.

The center will jiggle slightly when dish or cup is gently shaken. Over baked custard may curdle. You can use a spatula, or any other method that keeps your fingers from burning, and the custards from tipping to the side, thus tearing the extremely delicate, barely set custard.

Let the custards cool at room temperature for about 10 minutes, then transfer them to the refrigerator to set for 4 hours minimum. I make my own.