Milk Chocolate Creme Brulee

Milk Chocolate Creme Brulee

2 cups low-fat milk
3/4 cup nonfat dry milk powder
4 tbsp packed light brown sugar,
divided
1 tsp vanilla
2 tbsp unsweetened cocoa powder
(not Dutch process)
pinch of salt
4 large egg yolks
4 tbsp sugar

Combine the milk, dry milk, and 3 tablespoons brown sugar in a medium saucepan. Heat the mixture over the heat to 180 degrees or until tiny bubbles form around the edge. Do Not Boil. Stir occasionally. Remove the milk mixture from the heat. Cool for 20 minutes. Whisk in the vanilla. Preheat the oven to 300 F. In a medium bowl, combine the remaining 1 tablespoon of the brown sugar, the cocoa powder, salt, and the egg yolks. Stir well after a whisk. Gradually whisk the milk mixture into the egg mixture. Whisk constantly. Divide the mixture evenly among four 4 ounce ramekins, custard cups, or shallow baking dishes. Place the ramekins in a 13 x 9 inch baking pan. Add the hot water to the baking pan to a depth of 1/2 inch. Bake for 22 to 25 minutes or until the center barely moves when the ramekin is touched. Remove the ramekins from the pan. Cool completely on a wire rack. Cover and chill at least 4 hours or overnight. Sift 1 tablespoon of sugar evenly over each custard. Holding a kitchen torch about 2 inches from the top of each custard, heat the sugar by moving the torch back and forth. Heat the sugar until the sugar is completely melted and caramelized (about 1 minute). Serve immediately or within 1 hour. Serves 4