Maggiano's Milk Chocolate Creme Brulee Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Maggiano's Milk Chocolate Creme Brulee
4 ounces chopped milk chocolate
2 1/2 cups whipping cream
1/2 teaspoon vanilla extract
1/3 cup sugar
Pinch of salt
5 egg yolks
2 1/2 teaspoons creme de cocoa
4 tablespoons coarse sugar (such as Turbinado) for garnish
8 mint sprigs
Place chocolate in medium stainless steel bowl.
Place cream in saucepan with vanilla, sugar and salt. Bring to
simmer. As soon as mixture reaches simmer, remove from heat.
Place egg yolks in separate bowl, then slowly add half the hot cream
mixture to yolks, whisking constantly so eggs do not cook. Stir yolk
mixture back into cream mixture, while mixing with whisk.
Pour about a third of the cream mixture over the chocolate and whisk
until smooth and chocolate is melted.
Gradually add rest of cream mixture to chocolate, whisking
constantly. Add creme de cocoa and whisk until combined and
chocolate is melted.
Strain mixture through a fine-mesh strainer, then chill over an ice
bath until temperature has dropped to 40 degrees. If desired,
mixture can be refrigerated overnight.
To prepare: Preheat oven to 325 degrees.
Divide mixture among 8 creme brulee dishes. Each serving should
consist of about 1/2 cup. Place dishes in a shallow baking pan. Fill
the baking pan with hot water so it comes about halfway up the sides
of the creme brulee dishes.
Set pan in center of oven and bake 30 to 35 minutes, turning pan
after about 15 minutes. Creme brulee will be done when just set in
To serve: Sprinkle top of each creme brulee with 1/2 tablespoon
coarse sugar, then use a kitchen blowtorch to caramelize. Place 3
raspberries in center of each creme brulee. Place 1 mint spring in
center coming out from the berries.
Makes 8 servings.
Source: Maggiano's Little Italy, 2500 N. Mayfair Road, Wauwatosa,
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