Saturday, September 17, 2011

Malted Milk Crème Brulee

Serves 4

2 c. heavy cream
2 1/2 oz. milk chocolate, chopped
2 T. malted milk powder
4 large egg yolks
1/4 c. plus 2 t. sugar

Preheat oven to 300º.

Bring a pot of water to a boil.

Bring cream to a simmer in a small saucepan over medium high heat. Add the chocolate and the malted milk powder and whisk until the chocolate melts and the malt dissolves. In a small bowl whisk the yolks together with 1/4 c. sugar and a pinch of salt.

Take a small amount of the chocolate mix and incorporate it (temper) in the yolk mixture. Put back in pan and stir to mix. Strain into a bowl.

Arrange four 6 oz. ramekins in a roasting pan or cake pan. Divide custard evenly in ramekins. Put the pan in the oven and fill halfway up the ramekins sides with boiling water. Bake until custards are set (a finger in the center should tell you it's set) for an hour to 80 minutes.

Remove from oven and water bath. Let cool. Refrigerate until cold, about two hours.

Just before serving, sprinkle 1/2 t. sugar evenly over the tops of the custards. Using a kitchen torch about 3 to 4 inches from the surface, move the flame back and forth until the sugar caramelizes or place in the broiler until caramelized.

You can make these the day before and just caramelize before serving. Personally, it is so good that if you don't want to do the sugar finish, you don't even have to; it's that good. I prefer a higher ramekin to a lower because the water bath and me have had issues and I have gotten a splash or two in a low ramekin. But I am here to tell you, they still work, water splash or not!!!

1 comment:

  1. Looks good but I have one better! I use egg beaters in this recipe by Rachel Ray and it's delicious too! Try it if you're in a hurry!

    If link doesn't work, just look up decadent duo on foodnetwork...yum!


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