Top 5 things we should bring back from the 1950′s
Women’s fashion - swing skirts with petite coats, fancy hats, gloves, nylons and high heels … That’s right nylons, I will take a pair with the seam up the back. The 1950′s gal was dressed to impress – I like her.
Homemade pudding - the kind with the skin that forms on the top. Not packaged-instant-boxed nonsense, the real deal made with milk and eggs, stirred by a mom in an apron.
Clean wholesome television - shows like “I Love Lucy” and “Leave it to Beaver” , heck I will even settle for “Happy Day’s. Anything would be better than the Carl’s Jr. smut Campaign we have on television now. Let’s save that conversation for another day …
Drive- in movie theaters - my kids will never know the fun of watching a movie from the back hatch of the car, under the stars on a warm summer night. Do you remember that heavy metal speaker that would almost break your window in two?
Malted milk powder - It’s one of those sweet creamy rich flavors that cannot be described other than … you know the flavor inside a Whopper! Can you think of a better description? Malted milk powder is naturally sweet and is made from barley malt, wheat, and milk. It became most popular in the 1950′s when Carnation malted milk powder hit the scene, and the unique malty flavor was added to milk shakes, it transformed regular ice cream milk shakes to something over the top, malted milk shakes. It’s almost impossible to find a good malted milk shake these days, but you can still buy Carnation malted milk powder at the grocery store and have fun adding it to your favorite treats at home. Believe me it’s there if you look for it, by the dried milk powder and Ovaltine.
There isn’t any better way to describe this chocolate malted creme brûlée other than telling you it’s like a giant spoon of creamy Whopper pudding with a sweet sugar crunch. Don’t let the fancy French “brûlée” name fool you into thinking you can’t make this. Custard is custard, whether you want to call it pot de creme, creme brûlée, flan, or pudding. The most important ingredient is the malted milk … put on apron and give it a try – I’m bringing it back!
Chocolate Malted Creme Brûlée
Serves 4-8 depending on the size of your ramekins
1 ¼ cup heavy cream
¼ cup malted milk powder
1Tablespoon of good quality dark unsweetened cocoa powder
3 large egg yolks – Davidson’s Safe Eggs
1/4 cup white granulated sugar
1 teaspoons pure vanilla extract
Pinch of salt
½ cup raw sugar (brown turbenado sugar)
Handful of Whoppers for garnish
- Preheat oven to 300 degrees (no convection) and adjust rack into the middle of the oven.
- Boil a small pot of water for later.
- Heat the cream in a small sauce pot over low heat. Warm until the cream is hot, but not boiling – this is called a scald.
- Once the cream is hot, turn off the heat and mix in the malted milk powder and cocoa powder – whisk until combined.
- In a medium mixing bowl combine yolks, sugar, vanilla, and a pinch of salt
- Very slowly whisk in the warm cream into the yolks, first at just a thin stream and then increase until completely combined.
- Pour through a fine mesh strainer to remove any eggs that have curdled.
- Place oven safe brûlée ramekins into a shallow baking pan with sides and fill each dish with the brûlée mixture, leaving a ¼ inch room at the top ( you don’t want it to slosh around )
- Pull the rack out and set baking pan onto the rack- carefully pour your hot water around the brule dishes so that the water fills up to 1/3 of the way from the bottom.
- Carefully push the rack into the oven and lightly place a large piece of parchment paper over the top of the pan. (This will prevent a skin from establishing on the top of the custard)
- Bake for approximately 20-30 minutes- but check after 15 minutes to see if the custard is set. What you are looking for is the custard to set enough so that when you tap the side of the pan it jiggles like firm Jello, not watery. Don’t’ worry if it seems soft and jiggly in the center (not watery), it will firm up in the refrigerator.
- When done remove from the oven – allow to cool slightly, then place into the refrigerator with parchment over the top.
- Cool for about 1-2 hours (it will hold over night or 2-3 days covered).
- Take cooled brule and lightly sprinkle with sugar to form a thin layer crust.
- With your torch, 3-4 inches away, begin to caramelize the sugar until it is melted and bubbly- repeat 2 times more times.
- Serve chilled or at room temperature – garnish with Whoppers
- Do not put the brûlée back into the fridge after the sugar has been added, it will begin to melt with moisture.