This recipe is liked by 0 person(s). |
Milk Chocolate Crème Brulée
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
180g (3⁄4 cup) | heavy cream |
180g (3⁄4 cup) | whole milk |
1/2 | vanilla bean, scraped |
60g/3 large | egg yolks |
55g (5 tablespoons) | granulated sugar |
60g (2 ounces) | high quality milk chocolate, finely chopped |
1. Preheat a convection oven to 325o F. Combine cream, milk, and vanilla in a small saucepan and bring to
a boil. Meanwhile, combine and whisk egg yolks and sugar. Remove scalded cream mixture from heat and
whisk in milk chocolate, until thoroughly incorporated. Temper mixture into egg yolks and strain through a
fine mesh sieve.
2. Place egg shells right side up in their carton, and place in a two-inch hotel pan (a rectangular stainless
steel pan). Carefully divide milk chocolate custard evenly among egg shells, approximately one ounce, or
about half way.
3. Fill hotel pan with hot water, just until water reaches half way up the egg carton, just before the egg
shells begin to float. Cover with foil and bake for about 30 minutes, or until custard is set. Allow to cool to
room temperature.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe