This milk chocolate crème brûlée is such a satisfying dessert. Velvety milk chocolate cream underneath the crunchy crust of caramelized sugar. I simply adore the moment when the slightly burned crust is cracked with the spoon.
Milk chocolate crème brûlée
80 g good quality milk chocolate
240 g heavy cream
60 g sugar
2 egg yolks
50 g sugar for the caramel crust
Preheat the oven to 100 degrees Celsius. Finely chop the milk chocolate. Bring the cream and half of the sugar to boiling point in a small saucepan. Add the milk chocolate and stir well until all the chocolate has melted completely. In a bowl, whisk together egg yolks with the rest of the sugar until light and fluffy. Pour the hot and almost boiling chocolate cream over the egg mixture in one go while whisking constantly. Pour the chocolate cream mixture back into the saucepan and heat while stirring the cream constantly until it reaches 83 degrees Celsius. Pour the chocolate cream into four ramekins and bake them in the oven for about 50 minutes or until the creams have set. Cool down and store in the refrigerator for at least 6 hours before serving.
Take the milk chocolate crème brûlées out of the refrigerator right before serving. Sprinkle a sugar layer on top and caramelize the creams with a blowtorch.