Ingredients :
- Caramel:
- 100 g Sugar
- 40 g Hot Water
- Filling:
- 490 g Milk
- 120 g Cream
- 50 g Egg (about 1 egg)
- 100 g Egg Yolk (about 5 Eggs)
- 150 g Honey
- 150 g Dark Chocolate
Method :
- Caramel Sauce-
- Add the sugar to a medium saucepan. Bring to a simmer over medium heat until it reaches 190C (or between 180C and 200C, when the color becomes dark amber).
- While the sugar is heating, add the water to a different medium saucepan and heat until it reaches over 80C.
- Once dark amber, remove the caramelized sugar from the heat and add the boiled water (The solution will be bubbling and spitting. Be careful not to burn yourself).
- Pour into the glasses while it is still hot.
- Filling-
- Place the glasses on a cookie sheet.
- Preheat oven to 300F.
- Chop the dark chocolate and place into a medium bowl.
- Add the egg and egg yolks to a large bowl and mix well.
- Pour the milk and honey into a medium saucepan and bring to a boil over medium heat. Remove from heat.
- Pour the boiled milk into the chopped chocolate and whisk until melted.
- Pour the cream into the chocolate solution and whisk well.
- Add the chocolate solution to the egg yolk solution and mix with a hand blender.
- Strain the solution and remove the bubbles on the surface with paper towel.
- Pour the solution into the glasses.
- Place the cookie sheet on the middle oven rack. Fill with boiling water.
- Bake for 60 min. Let cool completely in your fridge.
- Note: The longer you bake, the firmer the texture will be. For a creamier texture, don"t overbake.
- Http://www.chez-k.org/chocolates/creme-chocolat/
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