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Milk Chocolate Creme Brulee

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From Nov 2014 Cooking Light: A splash of nutty amaretto adds an extra layer of elegance to the milk chocolate in this decadently creamy dessert. If you don't own a kitchen blowtorch, simply sprinkle the chilled ramekins evenly with sugar and place on a baking sheet; broil close to heat source for 1 to 3 minutes or until sugar is melted and caramelized.

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Milk Chocolate Creme Brulee 1 Picture

Ingredients

  • 2 cups whole milk
  • 1/4 cup granulated sugar, divided
  • 1/8 teaspoon salt
  • 3 ounces milk chocolate, finely chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon amaretto (almond-flavored liqueur)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons superfine sugar

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 300°.

2. Bring milk, 2 tablespoons granulated sugar, and salt to a simmer in a medium, heavy saucepan (do not boil). Remove pan from heat; add chocolate, stirring until chocolate melts. Combine remaining 2 tablespoons granulated sugar, eggs, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur and vanilla. Divide mixture evenly among 6 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 50 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

3. Sift 2 tablespoons superfine sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from top of each custard, heat sugar, moving torch back and forth until sugar is completely melted and caramelized (about 1 minute). Serve immediately.

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