Milk Chocolate Crème Brûlée

Instructions

1. 1

   Preheat the oven to 140°C (270°F). In a medium saucepan, whisk together milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   In a separate bowl, whisk together egg yolks and melted butter. Temper the egg yolks by slowly pouring the warm milk mixture into the eggs, whisking constantly.

   Tip: Make sure to cook the custard to the correct temperature to prevent scrambling the eggs.

3. 3

   Remove the saucepan from the heat and stir in the pure milk chocolate until melted. Add the water and whisk until combined.

   Tip: Be careful not to let the chocolate cool too much, or it won't melt properly.

4. 4

   Pour the mixture into 6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: This will help the custard cook evenly and prevent it from cracking.

5. 5

   Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Don't overbake, or the custard will be too firm.

6. 6

   Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

   Tip: This will allow the custard to set properly.

7. 7

   Just before serving, sprinkle a thin layer of sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.

   Tip: Be careful not to burn the sugar.

8. 8

   Serve chilled, with the caramelized sugar on top.

   Tip: You can also sprinkle a pinch of flaky sea salt over the top for added texture and flavor.