Milk Chocolate Creme Brulee
By Shelly17
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.
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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