This recipe is for milk chocolate creme brulee. It involves heating cream and egg yolks, pouring over chocolate pieces to melt them slightly, then baking the mixture in ramekins in a water bath for 50 minutes. The cooled creme brulee is chilled for at least 4 hours before broiling sugar sprinkled on top until caramelized.

1. Milk chocolate creme brulee

2. Ingredients

3. 1 and 1/4 cup of Genauva
milk chocolate gems

4. 2 cups of heavy cream

5. 2 cups Half and Half cream

6. 1/3 cup of sugar

7. 7 large egg yolks

8. 8 tablespoons with
sugar for brulee

9. Preparation
ü Preheat oven to 300 F
ü Assemble the brulee bowls on a sheet pan
ü In a pot on the stovetop, combine heavy cream and half
and half; boil
ü In a separate mixing bowl, whisk egg yolks and 1/3 cup
sugar
ü Pour the hot cream mixture over the egg mixture slowly,
constantly whisking
ü In a separate mixing bowl, place the chocolate pieces.
Strain the egg/cream mixture over the chocolate; let sit
for about 20 seconds to slightly melt chocolate
ü Whisk mixture to fully incorporate and spoon the mixture
into individual brulee dishes, filling them almost to the top
ü Place individual filled dishes on a sheet pan

10. ü Before placing in the oven, pour hot water in the bottom
of the sheet pan, filling to 1/3 of the brulee’s dishes
ü Bake in the oven, until set, about 50 minutes
ü Cool individual dishes on wire rack about 20 minutes
ü Chill in the refrigerator at least 4 hours or even better
overnight
ü To make brulee, preheat the broiler. Sprinkle 1 tbsp sugar
on top of each Creme Brulee dish
ü Broil until the sugar turns golden brown; do not burn
ü Let it cool on wire rack and serve it

11. Enjoy!