Saturday Night Drink: Crème Brule Milk Shake




There is just something about Crème Brule, the word, the dessert, the idea of creamy custardy deliciousness that just makes me happy!

It is the only thing that I am guaranteed to order when I go out to eat, and truthfully if it is not on the dessert menu, well lets just say, no matter how good the restaurant’s food may be, I am not going to give it a perfect rating!

Many years ago, some friends wanted to go on a 1am run for Talk & Coffee. There was nothing open where I lived ( my café was closed on saturday nights in the summer), so instead we drove the 25 minutes to Deal. NJ.

As we perused the menu of this little café (it was the size of a shoebox) called Crawfords, I noticed this drink called Crème Brule. Well of course it was a MUST-HAVE for me, and boy did I fall in love with this milkshake concoction.

It had the same cinnamon-caramel- vanilla-custardy flavor that I adored in the cold traditional Creme Brule version we all know and I  love. The shake was smooth and  thick and as far as taste goes – pure Crème Brule heaven.

So much so, quickly that next day, I recreated the recipe and introduced it on my café’s menu. It became a huge best seller and something I make every now and then, when I want to treat myself to something absolutely decadent and delicious.

Who cares if it is cold and blustery outside, there are no rules when it comes to Crème Brule milkshakes!

Crème Brule Saturday Night – just what this girl needs!

Till Tomorrow – Sarah


Crème Brule Milk Shake


Tip: I love my milk shake thick, but if you like your more milky, feel free to adjust the ice cream to milk ratio according to your preference.


Vanilla Ice Cream

Brown Sugar

Caramel Dulche de Leche Syrup ( I use the California Delight Brand – you can pick up in the baking section of almost any grocery store)




In a blender, add 2 scoops of Vanilla ice cream, 1 tbsp. brown sugar, 2 tbsp. caramel , 1 1/2 tsp. cinnamon, and 1/2 cup of milk.

Blend everything until well mixed together.

Take your milkshake cup and drizzle caramel all along the inside of your cup. Then sprinkle some more cinnamon. Pour in your milk shake from the blender and top with fresh whip, more caramel & cinnamon.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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