Milk Chocolate Créme Brûlée
Kimberly Klawuhn
ingredients
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 3 1/2 oz. milk chocolate, finely chopped
- 5 large egg yolks
- 1/4 tsp vanilla
- 2 Tbsp turbinado sugar
- Special equipment:
- 6 (4- to 5-oz.) flameproof ramekins
directions
- 1
Preheat oven to 300°.
- 2
Bring cream and 2 Tbsp granulated sugar just to a boil in a 2-quart heavy saucepan. Remove from heat and add chocolate. Let stand until melted, about 1 minute, then whisk until smooth.
- 3
Whisk together yolks, vanilla and remaining 2 Tbsp granulated sugar in a bowl and add chocolate custard, whisking constantly.
- 4
Divide chocolate custard among ramekins and arrange in a roasting pan. Bake in a water bath, uncovered, in the middle of oven until custards are set, about 40 minutes. Transfer ramekins from water to a rack using tongs and cool custards completely. Chill, loosely covered, until cold, at least 4 hours.
- 5
Preheat broiler.
- 6
Sprinkle 1 tsp turbinado sugar evenly over each custard and broil on a baking sheet 5-7 inches from heat until until sugar is caramelized, 3 to 4 minutes.
Source: Kimberly Klawuhn
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