If you're gonna make creme brulee, you should do it right. Right means whole vanilla bean, an eggy custard, chocolate, and malt powder for an extra-decadent dessert.
4 cups whipping cream
1/2 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
16 teaspoons sugar
3 ounces dark or milk chocolate, chopped
1/2 cup malted milk powder, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon malted milk powder
1 vanilla bean, split lengthwise
7 large egg yolks
Place cream, 1/2 cup sugar, chocolate, and malted milk powder in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until chocolate melts and sugar dissolves.
Whisk yolks in large bowl. Gradually whisk hot cream mixture into yolks. Strain custard into large bowl. Chill until cold, stirring often, at least 2 hours (Chilling prevents custard from separating during baking).
Preheat oven to 325 degrees F.
Divide custard among 3/4-cup ramekins or custard cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of ramekins.
Bake until just set in center, about 45 minutes. Remove from hot water; chill until cold, at least 6 hours.
DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
Sprinkle 2 teaspoons sugar over each custard. Using kitchen torch, caramelize sugar (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet; broil until sugar turns deep amber, about 2 minutes). Chill until sugar hardens, about 15 minutes.
DO AHEAD: Can be made 2 hours ahead. Keep chilled.
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