This morning I decided to finally work on my crème brûlée recipe… and wow was it yellow when it came out. I don’t mind a yellow custard. In fact, I prefer it because I know where my eggs come from.
So now I am currently reading a forum about crème brûlée variations and some people are actually saying that a yellowish custard is a sign of using food coloring or “bad eggs”! Um. What?
(I’m offended, can you tell?)
I’m sorry. My eggs were laid this morning, fresh as can be, by happy, healthy hens and my custard is Bright. Fricken. Yellow. It would be yellow if I used one egg or a dozen. That’s what fresh egg yolks are. Bright. Fricken. Yellow.
After some reading I discovered that eggs get their yellow yolks from the carotenoids in the chickens’ diet. Of course, some chicken feeds have additives of synthetic carotenoids, or even dyes (what?!) and in some cases these additives are what cause people to have allergies to modern eggs. Blerg.
So, because I know my chickens are fed all natural, local grain, I am happy to indulge. Eggs, cream, unbleached sugar and a dash of irish cream liqueur? Yes. Please.
(I apologize for not having an awesome photo of the crème brûlées after I caramelized the sugar on top… somehow they’d vanished before I got my camera back out!)
Do you prefer your crème brûlée to be pale cream colored, or is yellow acceptable/desirable?