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Ingredients
- 4 c. whipping cream
- 1/2 c. plus 16 t. sugar
- 3 oz milk chocolate, chopped
- 1/2 c. plus 1 T. malted milk powder
- 1 vanilla bean, split lenghtwise
- 7 large egg yolks
Details
Servings 8
Preparation
Step 1
Place cream, 1/2 cup sugar, milk chocolate and malted milk powder in a large saucepan.
Scrape in seeds from the vanilla bean; add bean.
Bring to a 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 for at least 2 hours. (Chilling prevents the custard from separating durning baking)
Preheat oven to 325.
Divide custard among 8 3/4 c. ramikins.
Place ramikins in roasting pan. Add enough water to the pan to come halfway up the sides of the ramekins.
Bake until just set in center, about 45 mnutes
Remove from hot water, chill until cold
Sprinkle 2 t. sugar over each custard, using a kitchen torch, carmelize sugar....or place in broiler
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