Crème Brûlée

Crème Brûlée

Cook up rich fresh berry crème brulee with an inspiring recipe from Arla. Deliciously simple and easily adaptable with Arla Lactofree dairy drinks.


Step 1
  • Divide the fresh berries among four ramekins and set aside.
Step 2
  • Prepare an ice bath and set aside.
Step 3
  • In a bowl, lightly whisk the egg yolks and set aside.
Step 4
  • In a saucepan, whisk together the dairy drink, sugar, cornflour and vanilla pod. Bring to a simmer (do not boil) and whisk constantly for 3-4 minutes.
Step 5
  • Whisk the hot mixture into the egg yolks a quarter at a time. Strain into a saucepan and cook over medium-high heat for 2-3 minutes, whisking constantly until the mixture is thick and bubbles appear in center. Transfer to a medium bowl, set in ice bath and stir until cool to touch.
Step 6
  • Pour mixture evenly amongst the four ramekins on top of the fresh berries and cover with cling film, pressing the film directly onto the surface of the custard to prevent a skin from forming.
Step 7
  • Place in fridge for at least one hour.
Step 8
  • Just before serving, sprinkle demerera sugar in an even layer on the top of each ramekin, then place under a very hot grill or use a cook’s blowtorch to caramelise the tops.


Milk (Whole)
400 ml
Corn flour
3 tbsp
Eggs Yolks
3 tbsp
Vanilla pod
Berry mix (Raspberries, Blueberries or Blackberries)