Restaurants›Spencer's For Steaks and Chops Salt Lake City›Strawberry Malted Creme Brulee Recipe

Strawberry Malted Creme Brulee Recipe

Inspired by Spencer's For Steaks and Chops Salt Lake City
Time1h 30m
Serves6

layered strawberry jam, fresh strawberries, malted cream custard

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Strawberries

Wash and slice the fresh strawberries. Set aside half for layering and half for garnishing.

2

Make the Malted Cream Custard

In a saucepan, combine heavy cream, whole milk, and malted milk powder. Heat over medium heat until just simmering. In a bowl, whisk together the egg yolks and granulated sugar until pale and thick. Gradually add the hot cream mixture to the yolks, whisking constantly to temper the eggs. Stir in vanilla extract.

3

Bake the Custard

Pour the custard into ramekins, filling them about halfway. Place them in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake at 325°F (163°C) for 30-35 minutes or until set. Remove from the oven and let cool.

4

Layer the Dessert

Once the custard has cooled, layer the strawberry jam on the bottom of each ramekin, followed by a layer of sliced strawberries, and then top with the custard.

5

Caramelize the Topping

Sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Alternatively, place under a broiler for 1-2 minutes, watching carefully.

6

Chill and Serve

Let the brulees cool slightly before refrigerating for at least 2 hours. Serve chilled, garnished with fresh strawberries.