Dark Chocolate Crème Caramel

Instructions

1. 1

   Preheat the oven to 160°C (325°F).

   Tip: Ensure the oven rack is at the lower middle position.

2. 2

   In a medium saucepan, combine the granulated sugar, salt, and 100ml of water. Place the saucepan over medium heat and stir until the sugar dissolves.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the caramel turns a deep amber color.

   Tip: Be careful, as the caramel will bubble vigorously.

4. 4

   Remove the saucepan from the heat and slowly pour in the heavy cream. The mixture will bubble vigorously, so be cautious.

   Tip: If the mixture starts to boil, return it to the heat and cook for an additional 2-3 minutes.

5. 5

   In a separate saucepan, melt the dark chocolate over low heat, stirring occasionally.

   Tip: Use a spatula to scrape the chocolate from the sides of the saucepan.

6. 6

   In a small bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the warm caramel sauce into the egg yolks, whisking constantly.

   Tip: Add the melted dark chocolate to the egg yolks and whisk until smooth.

7. 7

   Pour the chocolate mixture into 4-6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

8. 8

   Remove the ramekins from the water bath and let them cool to room temperature.

   Tip: Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.

9. 9

   Serve the crème caramel chilled, garnished with a sprinkle of flaky sea salt or chopped nuts, if desired.

   Tip: To unmold, dip the ramekin in hot water for 10-15 seconds and invert onto a serving plate.