Creme Brulee, Easy, with 2% milk

3.2 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 245.5
  • Total Fat: 6.8 g
  • Cholesterol: 214.6 mg
  • Sodium: 58.8 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.7 g

View full nutritional breakdown of Creme Brulee, Easy, with 2% milk calories by ingredient
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this easy, low fat versiou is as tasty as the real thing. this easy, low fat versiou is as tasty as the real thing.
Number of Servings: 6


    6 egg yolks
    3 cup 2% milk
    1/2 cup sugar
    1 tsp vanilla (optional)
    1/2 cup sugar


wisk egg yolk, milk, sugar and vanilla
pour into ranekin dishes
place in water about 1/2 way up the ranekin dishes. Bake at 350 for about 40 min or until set.
Remove from over and let cool in the water.
Must be well chilled 2 hours or may leave up to 2 days.
Caramelize sugar. In a small saucepan
1/2 cup sugar
add water to the constancy of sand
Over medium-high heat, stirring constantly. Once the sugar caramelizes turns the color of honey , add about a tablespoon onto the surface of the well-chilled Creme Brulee in the ramekin. Carefully tilt and swirl ramekin so the melted sugar coats the top of the custard. It will bubble up briefly, then cool into a glassy crust almost immediately. Serve immediately

Number of Servings: 6

Recipe submitted by SparkPeople user TALKIEBARB.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    2% milk should not make any difference, BUT, I would use 1 cup less - 11/17/09

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  • Bad
    Tried twice. Won't set. Typo? - 7/20/20

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  • tasty - 10/20/19

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  • Very Good
    I used whole milk since that is what I keep in my house. I put hot water in the pan and baked it for about an hour. It set okay but think it would have set better if had used half&half or cream. I didn't do the sugar syrup. I sprinkled a some sugar on top and broiled in oven for 2 min. Tasted good. - 9/24/12

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  • Very Good
    There's a few details that might have been missed. I actually scalded 1%milk with 1/2 of the vanilla. I wisked the other 1/2 of the vanilla, sugar, and egg yolks. I then tempered the egg mixture with the milk. When filling the pan with water, use hot water. When done put only ramekins in fridge - 8/26/11

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