I like the stove top creme brulee in Dessert University by Roland Mesnier. I use it for a creme brulee tart for many of my accounts, and it's worked well for me through the years - especially the flavored versions like champagne, and orange; but because I'm finding the plain version to be a little too eggy for me, and I am feeling the grit from the cornstarch, I want to adapt it. It is really a creme anglais in sheep's clothing - you steep vanilla pods/beans in the heavy cream; you whisk yolks, sugar and cornstarch til light, then temper the egg with the hot cream; then put it back on the fire til it thickens, then strain and add butter. What I want to do is eliminate the cornstarch entirely, and then after the butter add some bloomed gelatin. I do not want to have to bake the tarts, I want to pour this into the tart shells and let them sit until they are bruleed to order, which is usually within a day. I tried baking creme brulee in hotel pans and then scraping it into the tart shells but I hate the way that looks (I know, it will get covered with sugar and burned, I shouldn't worry about it, but I still don't like it). Does anyone make a similar creme brulee? (stove top I mean). Here is the list of ingredients: 10 yolks 2 vanilla beans 3/4 cup sugar 3 TBL cornstarch 1 qt heavy cream 6 TBL unsalted butter What if I just removed the cornstarch completely and then added 5 sheets of bloomed gelatin after the butter???