Milk Chocolate Creme Brulee
Recipe By: Executive Chef Frank Walason- Sandra
Published in: Fulton's Crab House - ACooksBooks
2 cup heavy cream
1/2 cup sugar -- granulated
5 egg yolks -- large
1/4 teaspoons vanilla extract -- pure
3 ounces milk chocolate
2 tablespoons sugar -- granulated
Preheat oven to 275 . Bring heavy cream and 1/4 cup of sugar to a boil in
a sauce pan. Whisk together egg yolks, vanilla and remaining 1/4 cup of
sugar. Add this to the heavy cream with the milk chocolate making sure the
chocolate is completely melted. Ladle custard into 6 oz custard cups.
Place cups in large baking pan. Add enough water to pan to come halfway up
sides of the cups. Bake custards until set - approximately 45 minutes.
Remove custards from water and cool. Refrigerate until well chilled.
Preheat broiler. Sprinkle 1/2 Tbsp of sugar over each custard. Broil until
sugar caramelizes approximately 2 minutes. Serve immediately.
Recipe Notes
I'm not much for desserts, but this creme brulee was possibly the best
brulee I've ever tasted. Each bite was such a compliment of flavors that
we had to go back the next night! (Nothing wrong with the Maine lobster
either btw!) They served the brulee with a dollup of whipped cream and a
spiral of white and dark chocolate. Sandra
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/