The Best Korean Banana Milk Crème Brûlée Recipe

Prepped in 10 minutes, this Korean banana milk crème brûlée is creamy and topped with a caramelized sugar crunchy crust that's so satisfying.

Love custards? Love bananas? This is the best of both worlds for you then! Crème Brûlée is a baked custard that's creamy and smooth that stays in the container it was baked in with a torched caramelized sugar crust that's so satisfying to crack when tapped hard enough.

I made this one with a mix of the popular Korean banana milk and heavy cream for a fun and yummy twist.

If you'd like to add a fun zing to this Korean banana milk crème brûlée, try pairing it with my 5-Ingredient Yuzu Passionfruit Curd or if you'd like to try another banana recipe, consider my Banana Muffins with Black Sesame Streusel Topping.

🩵Why You’ll Love This Recipe

Ease Level: Beginner-friendly with a few steps to master, like tempering the eggs and torching the sugar topping.

Flavor Profile: Creamy, sweet treat with the essence of banana milk. The velvety custard is perfectly complemented by the crunchy, torched, caramelized sugar topping, adding a satisfying contrast to every bite! I love breaking into the top of the custard with the back of my spoon for the sounds.

🥣Ingredients

• Banana Milk: This is what adds that uniquely flavored banana tones in this Korean Banana Milk Crème Brûlée! I used Binggrae banana flavored milk when testing this recipe.
• Heavy Cream: The high-fat cream makes this custard creamy, rich, and silky smooth.
• Granulated White Sugar: Sweetens the custard and balances the flavors. This is what you caramelize to create the classic crackly brûlée topping for that crunchy texture. yum!
• Egg Yolks: As the custard’s thickener, it binds ingredients together when baked. Using just the yolks creates a smooth texture and gives the custard its luscious consistency and delicious flavor.

See recipe card below for ingredient measurements! This is for those that want a more in-dept idea of what each ingredients are and what they do. ٩(^ᗜ^ )و ´-

✨Instructions for Korean Banana Milk Crème Brûlée 

Step 1: Gently heat the banana milk, heavy cream, sugar, and salt mixture over low heat until just bubbling, not too high or it'll burn! Just need to get it hot and then turn off heat. At the same time, prepare hot water for the water bath.

Step 2: While the cream mixture is warming, whisk together the egg yolks mixture in a heat safe container with a spout until fully combined.

Step 3: Slowly ladle the warm cream into the egg mixture in a steady stream, whisking constantly to prevent curdling. This technique is called "tempering".

Step 4: Divide the mixture evenly among your ramekins. Place them in another baking tray and fill with hot water. This technique is called "water bath". This ensures even baking. Bake for 20-25 minutes, or until the centers jiggle slightly like jello when shaken. Jiggle jiggle. Remove the tray from the oven, allow the ramekins to cool completely, and refrigerate for at least 4 hours until thoroughly chilled. Be patient and it'll be worth it!

Step 5: Sprinkle a thin, even layer of sugar (about 1 teaspoon) on top of each custard

Step 6: Use a kitchen torch to melt and caramelize the sugar until golden brown. Enjoy!!! I LOVE CUSTARDS!

See recipe card below for more in depth steps! This is for those that want a quick idea of the steps. ٩(^ᗜ^ )و ´-

Substitutions For Korean Banana Milk Crème Brûlée 

• Instead of white granulated sugar, you can use brown sugar. It may change the color of the custard the darker the brown sugar you use (like Okinawan black sugar, dark brown sugar, panela sugar, or Taiwanese black sugar)

Variations

Get fun with it! Try these variations:

• Love chocolate? Melt dark chocolate or add a bit of cocoa powder to the custard mix for a chocolate banana twist.
• Try adding candied nuts on top after chilling the crème brûlée or inside the mix before baking to make it nutty.
• Add a splash of rum to the custard mix before baking to give it an extra layer of flavor.
• Try a different milk like strawberry milk or mango milk.

Equipment

• Ramekins - using a shallow ramekin gives you more surface area for a caramelized sugar top for extra crunch!
• Baking tray - should be tall enough to hold hot water with your ramekins
• Kitchen torch

How To Store Korean Banana Milk Crème Brûlée 

Allow the crème brûlée to cool to room temperature after baking so it sets properly.

Once cooled, wrap each ramekin tightly with plastic wrap or place them in an airtight container to prevent the custard from absorbing odors from the fridge.

Store in the refrigerator for up to 3 days. Keep the ramekins on a flat surface to avoid disturbing the custard.

Avoid torching (caramelizing) the sugar crust until right before serving as it loses its crunch over time in the fridge (because sugar is hydroscopic, humidity will cause the sugar to melt). If you want to prepare it in advance, caramelize the sugar no more than 1-2 hours before serving.

Related

If You love Banana Milk Crème Brûlée, here are some other recipes I think you'll love too!:

Korean Banana Milk Crème Brûlée 

Prepped in 10 minutes, this is a baked custard that's smooth and creamy with a torched caramelized sugar crunchy crust that's so satisfying.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cooling & Chilling 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine French, Japanese, Korean

Servings 2 (5"x1.5") ramekins

Equipment

• 1 Ramekins using a shallow ramekin gives you more surface area for a caramelized sugar top for extra crunch!Baking tray
• 1 Kitchen torch should be tall enough to hold hot water with your ramekins
• 1 baking tray

Ingredients

 

MetricUS Customary

 

1x2x3x

For Crème Brûlée

• 120 grams heavy cream or half & half
• 120 grams banana milk (one drink box, 6.8 fl oz)
• 25 grams granulated sugar
• 1 pinch fine sea salt
• 3 large egg yolks
• ½ teaspoon pure vanilla extract optional

For Caramelized Sugar Topping

• granulated sugar for topping

Instructions

 

Preheat Oven

• Preheat your oven to 325°F with the fan or 350F without the fan .

Make The Creme Brulee Cream Mixture

• In a saucepan, gently heat 120 grams heavy cream, 120 grams banana milk, 25 grams granulated sugar, and 1 pinch fine sea salt over low heat until just bubbling, then turn off the heat. At the same time, prepare hot water for the water bath.
• In a heat safe container with a spout, whisk together the 3 large egg yolks and ½ teaspoon pure vanilla extract.
• Slowly ladle the warm cream mixture into the egg yolk mixture in a steady stream, whisking constantly to prevent curdling.

Fill Ramekins

• Divide the mixture evenly among the ramekins and place them in a baking tray.

Prepare Waterbath

• Position the tray on the oven's middle rack, then carefully pour boiling water into the tray until it reaches halfway up the sides of the ramekins.

Bake

• Bake for 20-25 minutes, or until the centers jiggle slightly like jello when shaken.
• Remove the tray from the oven, allow the ramekins to cool completely, and refrigerate for at least 4 hours until thoroughly chilled.

Torch Sugar

• To serve, sprinkle a thin, even layer of granulated sugar about 1-2 teaspoons) on each custard top and use a kitchen torch to melt and caramelize the sugar until golden brown. Serve within 2 hours for the best texture! Enjoy~

Keyword banana milk, banana milk Crème Brûlée, Crème Brûlée, japanese banana milk, korean banana milk

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