Chocolate Caramel Puddings
| Preparation time: | 20 minutes |
| Cooking time: | 15-20 minutes |
| Use: | 8 ½ cup ramekins or small heatproof glasses |
| Makes: | 8 |
- ¾ cup sugar
- 1 cup whole milk
- 1 ½ cups heavy cream
- 1 vanilla bean, split open and seeds removed
- 8 ounces dark chocolate, minimum 70% cocoa solids, finely chopped
- Pinch of salt
- 5 large egg yolks
Preheat oven to 325°F.
Heat ½ cup sugar in a heavy bottomed saucepan over a medium heat – let stand, without stirring, until sugar melts to form a dark amber color, about 5 to 6 minutes. You may need to swirl the pan around a bit, but do not stir with a spoon or spatula.
When sugar turns to amber caramel, gradually add the milk and 1 cup of the heavy cream – reduce heat and let simmer until all the caramel has dissolved. Add the vanilla seeds, chocolate and salt. Stir until chocolate melts. Remove from the heat and set aside.
Meanwhile, whisk together remaining sugar and egg yolks in a separate bowl. Whisk for about 3 to 5 minutes until the mixture is very thick and creamy. You should be able to leave a trail on the surface when the whisk is lifted from the mixture.
Add caramel to egg yolk mixture, working slowly to temper. Whisk together to combine. Ladle about ½ cup of batter into 8 small glasses or ramekins. Transfer to a deep roasting pan and fill with hot water coming about half way up the sides of the glasses. Carefully transfer the tin to the oven and bake for 15 to 20 minutes. The puddings will still be slightly wobbly, but they will set once cooled. Lift out of the water bath, and set aside to cool.
Either chill for 1 hour before serving or store in a very cool place until needed. Whip the remaining cream, and spoon on top of each pudding just before serving.
