I am trying to make some creme Brulee for my fiance before she gets back in town tomarrow. I just got it out of the fridge to taste and it pretty much tasted like egg with the same consistancy.
Is this becasue there is too much egg in it? Or the fact that I used whole egg instead of just yolk? or maybe becasue I did not use ramikans, rather just a Pyrex baking dish?
Please help
thanks
Is this becasue there is too much egg in it? Or the fact that I used whole egg instead of just yolk? or maybe becasue I did not use ramikans, rather just a Pyrex baking dish?
Please help
thanks