Creme brûlée recipe with milk

Try this classic French dessert, Milk Crème Brûlée, with a smooth custard base and a crunchy caramelized sugar top. This recipe is great for beginners, and it only takes 55 minutes to prepare, and offers a decadently delicious treat for 350 calories, great for a special occasion or to enjoy while curled up at home. With just a few very simple ingredients like whole milk, heavy cream, and egg yolks, you too can make this elegant dessert! Serving Suggestions Serve your Milk Crème Brûlée cold with fresh berries or a sprig of mint for color. Also try it with an uncomplicated dessert wine or espresso to complement the creamy sweetness of the Milk Crème Brûlée. Storage Instructions Cover and store prepared custards (without sugar topping) in the refrigerator for 2 days. Caramelize the sugar just before serving to maintain the crisp topping.

Serving Suggestions

How should you serve your Crème Brûlée?Your Crème Brûlée should be served coldcr59Serve it chilled to experience the contrast between the body temperature custard and the warm caramelised fresh sugarcr73That's it!

Top with fresh berries, mint sprig, or a sprinkling of powdered sugar for an impressive finish.

Serve with a dainty dessert wine or shot of espresso to provide a contrast to the creamy sweetness.

Storage Instructions

The custards (without the caramelized topping) can be covered and refrigerated for up to 2 days.

Caramelize the sugar right before you serve to ensure that the topping is just right crisp and crunchy. he cheapest places to travel in 2025! From low-cost domestic flights to Florida and Puerto Rico to budget-friendly international hubs like Lisbon and Bangkok, your next escape can be that stress-free.

Creme brûlée recipe with milk

Ingredients

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar (for topping)

Directions

1. Start by preheating the oven to 325°F (160°C).
2. In a medium saucepan heat the milk, cream, and 1/4 cup of the sugar over medium heat until warm (the mixture should not boil), stirring every so often.
3. In a bowl, whisk together the egg yolks and vanilla extract until well combined.
4. Slowly pour the warm milk mixture into the egg yolks and whisk to combine. Add the milk mixture slowly to make sure you do not scramble the eggs.
5. Once combined, strain the mixture using a fine mesh sieve into a measuring cup or bowl removing any lumps.
6. Add the mixture to two large ramekins and place them in a baking dish. Then heat water and pour it in the baking dish until it reaches halfway up the sides of the ramekins.
7. Place in the preheated oven and bake for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
8. Take the ramekins out of the water bath, and let them cool to room temperature. Refrigerate for at least 2 hours, or until chilled.
9. Just before serving, sprinkle 1 tablespoon of sugar over each crème brûlée. Use a kitchen torch to caramelize the sugar until golden brown. You could also broil them for a few minutes if needed and watch them closely, so they don't burn.