Malted milk and creme brule and tiramisu are all my favorite desserts and/ingredients. I am still working on a worthy tiramisu recipe but this malted milk ball creme brule really takes it over the top. The Whoppers candy crushed up and caramelized really adds another dimension to this dessert. This recipe was inspired by geezlouise website. Thank you!
1 1/4 C whipping cream, 1/4 C malted milk powder, 1 TB dark cocoa powder, 3 large egg yolks, 1/4 C sugar, 1 tsp. vanilla, 1/2 raw sugar(topping) and a handful of crushed Whoppers.
Preheat oven to 300 degrees. Heat the cream in a small sauce pan over low heat. Warm until the cream is hot but not boiling. Once the cream is hot, turn off the heat and mix in the malted milk powder and cocoa powder. Whisk until combined.
In a separate bowl, combine yolks, sugar and vanilla. Slowly whisk in the warm cream a little at a time. Pour through a fine mesh strainer to remove anything that may not have mixed well.
Place 6 ramekins into a shallow baking pan. Fill each ramekin about three quarters full with the creme brule mixture. Fill pan up to 1″ with boiling water. Put pan in oven and bake for about 25 minutes but check about half way through. Your custard should be set but also still jiggles, but not watery. When done, remove and allow to cool slightly. After about 10 minutes lay a piece of parchment paper over the ramekins and put in the fridge for a couple of hours to cool.
When cooled, sprinkle raw sugar to form a thin layer and torch to caramelize the sugar or broil, but watch carefully. It doesn’t take lake. Crush up you whoppers and then sprinkle over the sugar. Torch or broil again. Serve at room temp and be prepared to melt with each spoonful. YUM!