The traditional recipe for crème brulée is made with double cream and is rich and delicious. This lighter version of the classic French dinner party dessert uses milk instead of double cream. It tastes just as good but is much lighter. For a bit of variety you can put a layer of stewed fruit in the bottom, such as raspberries or apple. This dish can be prepared 3 or 4 hours in advance.
Makes 4 x 10cm ramekins or 2 large brûlée dishes.