Creme Brulee, Easy, with 2% milk

3.2 of 5 (6)
member ratings
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


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.

Member Ratings For This Recipe

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    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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    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