This recipe, la crème aux oeufs or custard or pudding, is in fact a recipe affair because it is my Maman’s! What a success that recipe has in the house! I really like that recipe compared to the crème brûlée because you are using the entire eggs not just the yolks. Also, I always have milk for sure in the fridge, the heavy cream not all the time. Crème brûlée is still my favorite though.
The consistency is still creamy but less richer and heavy. It makes the perfect not-too-sweet dessert for all ages of the family. Oh and did I mention how easy and quick it is?