Malted Milk Ball Creme Brulee
I can’t believe that today is AUGUST 1ST! I mean I love August as it’s my birthday month ❤ 🙂 but holy crap! Summer flew by.
So today I wanted to share a seriously delicious (although not quite what I’d call low fat/healthy) special dessert. Who doesn’t love a good creme brulee? Actually I’m sure there are plenty of people who don’t. Buttttt from time to time it is a great treat. And of course who doesn’t love to use a mini blow torch in the kitchen 🙂 Seriously it makes you feel like a bad assssss.
These require a little bit of work and are pretty rich but they are great and an impressive dessert for a special occasion!
- 2 cups heavy cream (you must use heavy cream)
- 2 1/2 ounces milk (or dark if you prefer) chocolate, chopped
- 2 tablespoons malted-milk powder
- 4 large egg yolks
- 1/4 cup plus 4 teaspoons sugar
Preheat oven to 300 degrees. 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.
Whisk hot cream mixture into yolk mixture. Strain into a large measuring cup.
Arrange four 6-ounce ramekins in a roasting pan. Divide custard evenly among ramekins, leaving 1/4 inch at the top.
Place roasting pan in oven, and fill halfway with boiling water. Bake until custards are set, 60 to 70 minutes. Remove from oven and from water bath. Let cool. Refrigerate until cooled, about 2 hours.
Sprinkle 1/2 teaspoon sugar onto each custard. Hold a small handheld kitchen torch(like this one) 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 golden brown, or you can broil until sugar caramelizes.
The plain baked custards(no caramelized sugar) can be refrigerated for up to 2 days. Just take out of the fridge and follow step 5 to caramelize tops just before serving.
How freaking fun is that, right?!? It’s fun to do, fun to eat, and fun to look at too! This is more work than my average posted recipe but I hope you give it a try and come back to let me know how yours turned out!
Thanks for stopping by the blog!