Malted-Milk Cremes Brulees

By cheeserohan

Ingredients

• 2 cups heavy cream
• 2 1/2 ounces milk chocolate, chopped
• 2 Tablespoons malted-milk powder
• 4 large egg yolks
• 1/4 cup plus 4 teaspoons sugar
• salt

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 300F. Bring cream to a simmer in a small saucepan over medium-high heat. Add chocolate and malted-milk powder; stir until chocolate melts and powder dissolves. Whisk together yolks, 1/4 cup sugar, and a pinch of salt.

2. Whisk hot cream mixture into yolk mixture. Strain into large measuring cup.

3. Arrange 4 6-ounce ramekins in a roasting pan. Divide custard evenly among ramekins, leaving 1/4 inch at the top.

4. Place roasting pan in oven, and fill halfway with boiling water. Bake until custards are set 60 to 70 minutes. Remove from oven and water bath. Let cool. Refrigerate until cooled, about 2 hours.

5. Sprinkle 1/2 teaspoon sugar onto each custard. Hold a small handheld kitchen torch at a 90 degree angle 3 to 4 inches from surface of each custard, and move flame back and forth until sugar caramelizes and is deep dolden brown, or broil until sugar caramelizes. Sprinkle each again with 1/2 teaspoon sugar, and recaramelize with torch or under the broiler.