My daughter's a chef, I get them from her house! It's only glorified egg custard after all, the trick for getting a custard to set in the first place is all to do with the fat content of the milk (too much 'water in semi or fully skimmed) and you add cream to crème brulee (otherside it would be called egg custard brulee LOL) anyway - and even a T2 could manage to ingest half a teaspoonful of REAL (LOL) sugar without fatal consequences. Just pour your portion into the cocotte dish first and stick some identification on the dish before adding a bit of sugar to the rest for everyone else. In fact when Coz makes them, everyone gets sugar-free, but everyone else gets two full teaspoons of sugar on top blasted to a thicker crust.
My only excuse for not making them myself is lack of a blow-torch - though Pete has told me he thinks he still knows someone who does oxy-acetylene welding LOL
