Melt-in-the-mouth caramel cups



Ingredients 7
Servings
Time
  • 500
    ml
    cream
  • 125
    ml
    milk
  • pinch of salt
  • 250
    ml
    sugar
  • 2,5
    ml
    vanilla essence
  • 400
    g
    milk chocolate, finely chopped
  • 5
    egg yolks
 

Method

 

Preheat the oven to 180 °C

1. Heat the cream, milk and salt in a small saucepan over medium heat until hot. Cover to keep warm.

2. Combine the sugar and 60 ml (¼ c) water in another small saucepan over medium heat until the sugar dissolves. Cook, swirling the pan occasionally. Remove from heat and carefully add the warm cream mixture to the caramel.

3. Stir in the vanilla essence and chocolate and stir until smooth. Whisk the yolks in a medium-sized bowl and add the caramel mixture in a thin stream while stirring.

4. Divide the mixture among 6 ramekins and place in a bain-marie. Tightly cover the ramekins with foil and bake for 25 minutes or until set around the edges and almost set in the middle.

5. Remove the ramekins from the water and allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold.

 

Read more on: caramel  |  dessert recipes
 

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