Milk Chocolate Crème Brûlée

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Milk Chocolate Crème BrûléeRecipe
Photo: Ryan Liebe; Styling: Mary Clayton Carl


A splash of nutty amaretto adds an extra layer of elegance to the milk chocolate in this decadently creamy dessert. If you don't own a kitchen blowtorch, simply sprinkle the chilled ramekins evenly with sugar and place on a baking sheet. Broil close to heat source for 1 to 3 minutes or until sugar is melted and caramelized.

Serves 6 (serving size: 1 crème brûlée)


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2 cups whole milk
1/4 cup granulated sugar, divided
1/8 teaspoon salt
3 ounces milk chocolate, finely chopped
2 large eggs
2 large egg yolks
1 tablespoon amaretto (almond-flavored liqueur)
1/2 teaspoon vanilla extract
2 tablespoons superfine sugar


Hands-on: 30 Minutes
Total: 5 Hours, 20 Minutes

1. Preheat oven to 300°.

2. Bring milk, 2 tablespoons granulated sugar, and salt to a simmer in a medium, heavy saucepan (do not boil). Remove pan from heat; add chocolate, stirring until chocolate melts. Combine remaining 2 tablespoons granulated sugar, eggs, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur and vanilla. Divide mixture evenly among 6 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 50 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

3. Sift 2 tablespoons superfine sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from top of each custard, heat sugar, moving torch back and forth until sugar is completely melted and caramelized (about 1 minute). Serve immediately.

Created date

September 2014

Nutritional Information

Calories 226
Fat 9.9 g
Satfat 5.2 g
Monofat 3 g
Polyfat 0.9 g
Protein 7 g
Carbohydrate 27 g
Fiber 0.0 g
Cholesterol 135 mg
Iron 1 mg
Sodium 121 mg
Calcium 136 mg