Hi - Egg replacers would probably work just as well as egg whites. The result may not be as rich as the traditional version made with egg yolks - that's why I'd add in a tablespoon or two of canola oil. It will give a bit of fat so you get that rich texture.
I'm going to play around with a variety of these recipes soon and post the best ones I come up with.
- H
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Re: Dessert: Creme Brulee: Can It Be IBS Adapted?
