Reviews (1) Add Rating & Review 6 Ratings 5 star values: 4 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 01/13/2011 This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit from dessertsnow.com
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Gallery Malted-Milk Cremes Brulees Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes Baked custards can be refrigerated for up to 1 day. Caramelize tops just before serving.
Gallery Malted-Milk Cremes Brulees
Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 4
Gallery
Malted-Milk Cremes Brulees
Malted-Milk Cremes Brulees
Malted-Milk Cremes Brulees
Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 3 hrs 30 mins
Servings: 4
prep: 20 mins
total: 3 hrs 30 mins
prep:
20 mins
total:
3 hrs 30 mins
Servings: 4
4
Ingredients
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
Directions
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.
Cook’s Notes Baked custards can be refrigerated for up to 1 day. Caramelize tops just before serving.
Cook’s Notes
Baked custards can be refrigerated for up to 1 day. Caramelize tops just before serving.
Reviews (1)
Add Rating & Review 6 Ratings 5 star values: 4 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 01/13/2011 This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit from dessertsnow.com
Reviews (1)
Add Rating & Review 6 Ratings 5 star values: 4 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 4 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 4 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 4 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 4 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 01/13/2011 This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit from dessertsnow.comMartha Stewart Member
Rating: Unrated 01/13/2011
This recipe tastes great, but i can’t ever get the broiling right. I now use a flambe kit from dessertsnow.com
Rating: Unrated
All Reviews for Malted-Milk Cremes Brulees
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All Reviews for Malted-Milk Cremes Brulees
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
