Sometimes I am suprised by just how many eggs we use at my place of work. I find it interesting that here are three different items all of which use one form of egg custard or another and are quite different. The top pictures are of the preparation and final product of Broccoli and Cheddar Quiche. Made with whole eggs and heavy cream. Then we have the a Vanilla Creme Brullee made with egg yolks and heavy cream and flavored with vanilla beans. It has not been "bruleed" yet we will do that with sugar and a blow torch just before serving. Finally we have a traditional Creme Caramel made with Whole eggs and milk.
