Crème brûlée milk fondant (Помада молочна крем-брюле) is a GOST recipe for a deeply caramelized fondant made with fresh whole milk rather than condensed milk. The extended cooking of milk and sugar at elevated temperatures produces intense Maillard browning, resulting in a dark amber fondant with a rich toffee-butterscotch flavor and pronounced roasted milk aroma.
Recipe per 10 kg
- Whole milk — 4.200 kg
- Granulated sugar (TS 99.85%) — 4.400 kg
- Glucose syrup (TS 78%) — 1.100 kg
- Vanilla flavoring — 0.015 kg
Technological map
Sugar is dissolved directly in milk, combined with glucose syrup, and boiled to 120–125 °C with constant stirring. The high boiling temperature — combined with the extended cooking time required to evaporate the large volume of milk water — produces significantly deeper caramelization than the cream fondant version. The lactose in the milk caramelizes alongside the sucrose, creating complex flavor compounds that give this fondant its distinctive burnt-cream character.
After cooling to 35–40 °C on a marble table, the mass is worked mechanically until smooth. The finished fondant is darker than cream fondant — ranging from deep amber to brown. Total solids: 88–90%. It is used as a premium filling for caramels and chocolate candies, and as a glaze for cakes requiring a pronounced caramel flavor.