Smith & Wollensky

1112 19th Street, NW, Washington, DC 20036

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Milk Chocolate Crème Brulee

6 Servings


2 C Milk
2 C Heavy Cream
2 oz Sugar
3 oz Sugar (caramelized)
8 oz Milk Chocolate
1 Whole Egg
12 Egg Yolks


  • Caramelize 3 ounces of sugar in heavy bottom pot until amber in color.
  • Bring milk, heavy cream and 2 ounces of sugar to a boiling mixture.
  • When caramel is ready, carefully add a bit of the boiling mixture to cool the caramel.
  • Add caramel back to boiling mixture and whisk till combined.
  • Remove milk mixture from heat and add the milk chocolate.
  • Place in ice bath until cool.
  • Add the yolks and the whole egg and whisk until fully incorporated.
  • Strain mixture to remove any bits that have not been incorporated.
  • Bake in a water bath covered with foil at 300 degrees.
  • Bake for 30-40 minutes or until firm.

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