creme brulee, also known as burnt creme, is typically made with granulated sugar, egg yolks, vanilla extract and heavy cream. The consistency of creme brulee is altered considerably if you use lower fat versions of cream, such as ordinary milk. The much higher fat content of heavy cream makes it more stable and less likely to curdle when mixed with other ingredients and cooked for long periods of time. To keep the expected density and rich flavor of creme brulee, it is best not to substitute milk for the required cream.

If you must remove the cream for health or dietary reasons, try using plain, nonfat Greek yogurt in its place. The thickness of the yogurt is less likely than milk to alter the texture of the creme brulee. Another option is to substitute half-and-half for a portion of the heavy cream, which only slightly alters the overall consistency.