My cream caramel has a strong egg-smell to it. What am i doing wrong?

I tried only a little bit. I used ONE egg and whisked it with sugar, about two cups of milk, several drops of vanilla (because i like the heavy taste of vanilla)...whisked, filtered the egg whites, made the caramel and spread it where the recipe was to be poured, poured the recipe, and put it in the oven with a larger pot of water. Does anyone know why it smells strongly of eggs? It was only a little amount that i made and ended up throwing it out.