Ingredients
3/4 cup water
3/4 cup white sugar
1 1/2 cups milk
3/4 cup thickened cream
100 g white cooking chocolate
4 eggs
1/3 cup extra sugar
1 teaspoon vanilla
Method
Sources
📖
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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Lightly grease 6 oven proof ramekins. Place water and 3/4 cup sugar in a microwave proof bowl and heat on high, stirring every 60 seconds until sugar is dissolved. Continue to heat on high until mixture starts to turn golden. Do not over cook. Pour toffee quickly into ramekins. Put ramekins in a baking dish. Pre heat oven to 160oC. Combine milk and cream in a saucepan and heat over medium-high heat. Stir until mixture is almost to boiling point. Turn off heat and add chocolate. Whisk until chocolate is melted and mixture is smooth. Beat eggs, extra sugar and vanilla in a bowl. Pour in the chocolate mixture, whisking constantly. Pour custard into ramekins. Pour enough boiling water to come halfway up sides of dishes. Cook, uncovered for 30-40 minutes. Remove ramekins from water and refrigerate overnight. To serve, run a knife around the edge of ramekin and turn creme caramel out on to a saucer. Serve with strawberries or peaches.