Twinkling Christmas lights, cozy winter evenings, and elaborate festive dinners signal the holiday season is here. As seasoned home bakers know, the perfect ending is a memorable dessert. We've curated four indulgent recipes using My Milk to impress your guests and create lasting holiday memories.
Crème Caramel
This timeless custard dessert, topped with rich caramel sauce, shines warm or chilled—ideal for prepping ahead. Ingredients:
800 ml My Milk
170 g sugar
1 tbsp vanilla extract
3 tbsp cornflour
3 egg yolks
6 ramekins
Steps:
- Preheat oven to 180°C.
- Melt 120 g sugar in a saucepan over gentle heat without stirring. Once liquid, remove from heat and pour caramel into each ramekin.
- Heat milk with vanilla extract. Dissolve cornflour in 2 tbsp cold milk, stir into mixture, and bring to a boil while stirring.
- Whisk egg yolks with remaining sugar until dissolved. Gradually pour warm milk mixture over, whisking constantly, then divide among ramekins.
- Place ramekins in a roasting pan; fill pan three-quarters with boiling water.
- Bake 45 minutes. Remove, cool 15 minutes at room temperature.
- Chill 1 hour in fridge.
- Run a knife around edges, invert onto plates to serve.
Vanilla Pudding with Fruit Topping
Creamy vanilla pudding layered with fresh berries— a refreshing holiday treat. Ingredients:
500 ml My Milk
120 ml cream
2 vanilla pods
5 egg yolks
100 g fine sugar
30 g cornflour
Red fruit of choice
4 glasses
Steps:
- Combine milk, cream, sugar, vanilla seeds, and pods; gently boil.
- Whisk egg yolks fluffy, mix in cornflour. Remove pods from milk.
- Temper yolks with a splash of warm milk, then whisk into remaining milk.
- Add fruit to bottoms of 4 glasses, pour pudding over, and chill fully. Top with remaining fruit before serving.
Leche Frita
This Spanish "fried milk" delicacy offers crispy exterior with creamy center. Ingredients:
500 ml My Milk
1 tsp cinnamon powder
3 eggs
80 g sugar
50 g cornflour
Sunflower oil
40 g breadcrumbs
1 tbsp butter
Powdered sugar and cinnamon for dusting
1 baking dish
Steps:
- Boil milk with cinnamon.
- Separate eggs. Whisk yolks with sugar and cornflour (reserve whites).
- Temper yolks with milk splash, return to pan; heat gently to pudding consistency, stirring to prevent burning.
- Butter baking dish, pour mixture in, chill 1 hour.
- Cut into 2x5 cm cubes. Froth egg whites, coat cubes, then breadcrumbs. Fry in butter-oil mix 3 minutes until golden; drain.
- Dust with powdered sugar and cinnamon.
Crème Brûlée
French elegance: silky custard under a crackly caramelized top. Ingredients:
250 ml My Milk
250 ml cream
2 vanilla pods
6 egg yolks
100 g sugar
2 tbsp brown sugar
2 tbsp granulated sugar
Gas burner (or oven grill)
6 ramekins
Steps:
- Heat cream and milk with vanilla seeds and pods.
- Whisk egg yolks and sugar smooth.
- Pour boiling cream mixture over yolks, whisking; discard pods.
- Rest 20-30 minutes in fridge.
- Preheat oven to 90°C. Divide into ramekins on baking tray.
- Bake 1+ hours until set but wobbly; test by gentle shake.
- Cool 30+ minutes.
- Mix sugars, sprinkle over; torch or grill to caramelize.
