What are the substitutes for egg-yolk that doesn't affect the cream original white color on creme brulee?
(if it is egg-whites) Can or-should I use egg-whites instead of egg-yolk?
Or are there any different techniques to turn the yellowish color off to a more brighter result?
I've seen the creme brulee on a local restaurant that has the soft white color and I have no clue how it's done. It lacks the bright yellowish color. Did they made some changes on the recipe, was it the egg-yolk? because I thought that's the only possible ingredient they could counterfeit, even though I'm not so sure.
Best regards, James Iskandar