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need to see the recipe and the method. You may not be cooking out the eggs enough.

[This message has been edited by Nick.Shu (edited September 10, 2000).]
 

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yep. A teacher one explained why too.

The base for anglais or brulee contains a lot of fat and very little protein. As the egg yolk, cream, and to a lesser extent, milk contains a large amount of fat to the amount protein in the mixture, the process of adding egg white or albumen therefore increases the level of protein and ensures its setting. (i.e. like gelatine)
 
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