Malted Milk Cremes Brulees Recipes

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CHOCOLATE MALTED CREME BRULEE



Chocolate Malted Creme Brulee image

If you're gonna make creme brulee, you should do it right. Right means whole vanilla bean, an eggy custard, chocolate, and malt powder for an extra-decadent dessert.

Provided by smox1

Time 5h

Yield 8

Number Of Ingredients 8

4 cups whipping cream
1/2 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
16 teaspoons sugar
3 ounces dark or milk chocolate, chopped
1/2 cup malted milk powder, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon malted milk powder
1 vanilla bean, split lengthwise
7 large egg yolks

Steps:

  • Place cream, 1/2 cup sugar, chocolate, and malted milk powder in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until chocolate melts and sugar dissolves. Whisk yolks in large bowl. Gradually whisk hot cream mixture into yolks. Strain custard into large bowl. Chill until cold, stirring often, at least 2 hours (Chilling prevents custard from separating during baking). Preheat oven to 325 degrees F. Divide custard among 3/4-cup ramekins or custard cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of ramekins. Bake until just set in center, about 45 minutes. Remove from hot water; chill until cold, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover; keep chilled. Sprinkle 2 teaspoons sugar over each custard. Using kitchen torch, caramelize sugar (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet; broil until sugar turns deep amber, about 2 minutes). Chill until sugar hardens, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Keep chilled.

MALTED-MILK CREMES BRULEES



Malted-Milk Cremes Brulees image

Creamy malted-chocolate custard is topped with crunch to encompass everything you love about the movie-theater favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Number Of Ingredients 6

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

Steps:

  • 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 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 broil until sugar caramelizes. Sprinkle each again with 1/2 teaspoon sugar, and recaramelize with torch or under the broiler.

CHOCOLATE MALTED CREME BRULEE



CHOCOLATE MALTED CREME BRULEE image

Categories     Chocolate

Yield 8 Servings

Number Of Ingredients 6

4 CUPS whipping cream
1/2 CUP plus 16 TSPS sugar
3 OZ milk chocolate, chopped
1/2 CUP plus 1 TBSP malted milk powder
1 vanilla bean, split lengthwise
7 large egg yolks

Steps:

  • Place cream, 1/2 CUP sugar, milk chocolate, and malted milk powder in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until chocolate melts and sugar dissolves. Whisk yolks in large bowl. Gradually whisk hot cream mixture into yolks. Strain custard into large bowl. Chill until cold, stirring often, at least 2 hours. (Chilling prevents custard from separating during baking.) Preheat oven to 325 F. Divide custard among eight 3/4-CUP ramekins or custard cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of ramekins. Bake until just set in center, about 45 minutes. Remove from hot water; chill until cold, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover; keep chilled. Sprinkle 2 TSPS sugar over each custard. Using kitchen torch, caramelize sugar. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet; broil until sugar turns deep amber, about 2 minutes.) Chill until sugar hardens, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Keep chilled.

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