Milk Chocolate Crème Brulee
by Chef Nicholas McDermott
A box of chocolates may be customary on Valentine’s Day but we think you can do a little better than that. We’ve also personally never met a soul who doesn’t fall head over heels for a creamy cup of crème brulee. Combine the best of both worlds with Nicholas McDermott’s recipe for milk chocolate crème brulee – the perfect dessert for February 14th or any time you want to indulge that special someone.
- 1 quart heavy cream
- 1 egg
- 8 ounces egg yolks
- 1/2 cup plus 8 tablespoons sugar
- 1/2 pound milk chocolate, chopped
- Preheat the oven to 300 degrees.
- Place the chopped chocolate in a bowl. Bring the heavy cream to a simmer over medium heat. Once the heavy cream is simmering, remove from heat and pour onto the chocolate. Allow to sit for a few seconds to melt the chocolate, then whisk the mixture to combine.
- Whisk the 1/2 cup sugar and yolks together in another bowl. Slowly add the chocolate cream to the yolk mixture, whisking the entire time to ensure the eggs don’t overcook. Strain the mixture to remove any pieces of curdled egg and divide evenly amongst eight small, ovenproof ramekins.
- Place the ramekins in a large baking pan and add enough hot water to the pan to come halfway up the sides of the ramekins. Place in the preheated oven and bake until the custards are set, about 30-40 minutes.
- Remove the pan from the oven and carefully remove the ramekins from the water to a cooling rack. Allow the custards to cool to room temperature. Then, refrigerate the custards, covered, for at least an hour or up to overnight.
- To serve, place one tablespoon sugar on top of each custard and brown with a kitchen torch, or in a preheated broiler (1-2 minutes, but watch it carefully), until caramelized.