Milk Custard & Crème Brûlée

Milk Custard is renowned for its delicate and silky smooth texture, coupled with a rich, full-bodied milk aroma. Its top layer boasts a sweet and fragrant milk skin, while the bottom layer is creamy, smooth, and melts in the mouth, leaving a lingering sweetness without being cloying. Milk Custard not only delights the palate but is also nutritious, rich in proteins, calcium, phosphorus, and various other nutrients. As time passes and people's tastes diversify, Milk Custard has evolved into various flavors and variants. Examples include Berry Peach Gum Milk CustardCaramel Almond Milk Custard, Azuki Bean & Peach Gum Milk Custard, and Oreo Milk Custard. These variations, while adhering to the traditional production techniques of Milk Custard, incorporate different ingredients and flavor elements, making the dessert even more vibrant and diverse.

French crème brûlée, on the other hand, shares a similar creamy texture that melts in the mouth, accompanied by an intense milk fragrance. It may feature a layer of crisp caramelized sugar on the exterior, which contrasts beautifully with the tender interior, offering a multi-layered sensory experience for diners. The rich, intense flavor of crème brûlée makes it an ideal choice for afternoon tea or dessert. Originating from the 1691 cookbook "Le Cuisinier Royal et Bourgeois" by François Massialot, a French aristocrat chef, crème brûlée was initially known as "Crème brûlée" (burnt cream). Over time, it has spread across France and the world, becoming a classic dessert cherished by many.