Signature Desserts

This recipe was given to me about 10 years ago when I was assistant pastry chef at The Peaks by the pastry chef. Crème Brulee is very easy and yet so delicious. This makes six 4 oz. servings.  (Read our interview with Patty Denny.)

 Milk Chocolate Crème Brulee

Preheat oven to 275 degrees.

Combine eggs, yolks and ½ cup of the sugar in a bowl.
In a large pot, bring milk and cream and remaining ½ cup of sugar to a full boil Very slowly whisk boiling mixture into eggs (you don’t want to scramble them).
Pour hot mixture over chopped chocolate, whisk occasionally until smooth.
Pour into individual shallow containers.  Put containers into a baking dish and fill the baking dish with hot water until it reaches half the depth of the containers. 
Cover entire baking pan with foil.  Place into a 275 degree oven for one hour.  Test to see if a knife comes out clean.  Cool in the refrigerator.  Before eating, bring to room temperature.

Tips for success:  Organic cream has a lot more flavor, so use it if you can.  Cooking Crème Brule slowly is the key.  If it cooks too fast the result will be an eggy flavor.  Use the best quality of milk chocolate you can find.

You can top with the traditional sugar caramelized with a torch or sprinkle with powdered sugar or chopped chocolate.  For additional variety add cinnamon or vanilla.  Also liquors would be interesting such as Kahlua or for a little kick add some tequila, which is quite good in milk chocolate.  For the truly adventurous, after pouring into containers, add different flavors to each cup, stir and then bake!

Patty Denny, Owner and Chocolatier, Telluride Truffle