Best Milk Chocolate Creme Brulee Recipes

MILK CHOCOLATE-PEANUT BUTTER CRèME BRûLéE

Steps:

• Heat oven to 350°F. In medium microwavable bowl, microwave chocolate and peanut butter uncovered on High in 30-second increments, stirring after each until smooth.
• In 1-quart saucepan, heat milk, cream, 1/4 cup sugar and 1 teaspoon vanilla over medium heat until hot, but not boiling. Add egg yolks to heatproof bowl. Add about 1/4 cup of the hot cream mixture to egg yolks. Beat with whisk until smooth; add remaining cream mixture, continuing to beat until smooth. Add chocolate mixture; mix well.
• Strain mixture through a fine mesh strainer; divide among 4 (6- to 8-oz) ramekins. Heat a pot of water to boiling. Place ramekins in 13x9-inch baking pan, and place in oven. Pour hot water in pan halfway up the height of the ramekins.
• Bake 45 to 55 minutes (centers will be jiggly). Carefully remove from oven; cool to room temperature. Remove ramekins from pan, and refrigerate 4 to 6 hours to chill completely.
• Heat oven to broil. In small bowl, mix 1/4 cup sugar and 1/4 teaspoon vanilla; sprinkle over custards. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted and forms a glaze, or use kitchen torch to caramelize the tops of the custards.
• Serve with toppings.

MILK CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 300F Bring cream and 2 Tbs granulated sugar to just a boil in a 2 qt heavy saucepan. Remove from heat and add chocolate. Let stand until melted, about 1 minute, then whisk until smooth. Whisk together egg yolks, vanilla, and remaining 2 Tbs granulated sugar in a bowl and add chocolate custard, whisking constantly. Divide chocolate custard into (6) 4-5 oz ramekins and arrange in a roasting pan. Bake in a water bath uncovered in the middle of the oven until custards are set, about 40 minutes. Transfer ramekins to a cooling rack and cool completely. Chill, loosely covered, until cold, at least 4 hrs. Preheat broiler. Sprinkle 1 tsp turbinado sugar evenly over each custard and broil an a baking sheet 5-7 inches from heat until the sugar is caramelized, about 3-4 minutes (be careful not to burn it).