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Chocolate Malted Crème Brûlée




Source of Recipe


Bon Appétit, October 2007


4 cups whipping cream

½ cup plus 16 teaspoons sugar

3 ounces milk chocolate, chopped

½ cup plus 1 tablespoon malted milk powder

1 vanilla bean, split lengthwise

7 large egg yolks


Place cream, ½ cup sugar, milk chocolate, and malted milk powder in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until chocolate melts and sugar dissolves. Whisk yolks in large bowl. Gradually whisk hot cream mixture into yolks. Strain custard into large bowl. Chill until cold, stirring often, at least 2 hours. (Chilling prevents custard from separating during baking.)


Preheat oven to 325° F.
Divide custard among eight ¾-cup ramekins or custard cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of ramekins. Bake until just set in center, about 45 minutes. Remove from hot water; chill until cold, at least 6 hours. (Can be made 2 days ahead. Cover; keep chilled.)


Sprinkle 2 teaspoons sugar over each custard. Using kitchen torch, caramelize sugar. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet; broil until sugar turns deep amber, about 2 minutes.) Chill until sugar hardens, about 15 minutes. (Can be made 2 hours ahead. Keep chilled.)

Makes 8 servings.