MILK CHOCOLATE CREME BRULEE

Fulton's Crab House

Executive Chef Frank Walason

2   Cups    Heavy Cream

1/2 Cup Granulated Sugar

5   Each    Egg Yolks, large

1/4 Tsp Vanilla Extract

3   Oz  Milk Chocolate

2   Tbl Granulated Sugar

Preheat oven to 275° . Bring heavy cream and 1/4 cup of sugar to a boil in a sauce pan. Whisk together the egg yolks, vanilla and the remaining 1/4 cup of sugar. Add this to the heavy cream with the milk chocolate making sure the chocolate is completely melted.

 

Ladle custard into 6 oz custard cups. Place cups in large baking pan. Add

enough water to the baking pan to come halfway up the sides of the cups. Bake custards until set - approximately 45 minutes. Remove custards from water and cool. Refrigerate until well chilled.

 

Preheat broiler. Sprinkle 1/2 tbl of sugar over each custard. Broil until

sugar caramelizes approximately 2 minutes. Serve immediately.

Source:   levyrestaurants.com