Milk Chocolate Crème Caramel

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a water bath for an even crème caramel.

2. 2

   In a saucepan, whisk together milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk starts to simmer.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   In a separate saucepan, melt the unsalted butter and milk chocolate over low heat, stirring until smooth.

   Tip: Remove from heat once the chocolate is fully melted.

4. 4

   In a separate bowl, whisk together egg yolks and vanilla extract.

   Tip: Make sure to temper the egg yolks by gradually pouring the warm milk mixture into the egg yolks.

5. 5

   Whisk the egg yolk mixture into the melted chocolate mixture.

   Tip: Tempering the chocolate ensures a smooth, glossy finish.

6. 6

   Pour the chocolate mixture into the prepared baking dish and bake for 20 minutes.

   Tip: Bake until the edges are set and the center is still slightly jiggly.

7. 7

   Remove the baking dish from the oven and let cool slightly.

   Tip: Use a spatula to carefully pour the heavy cream into the warm chocolate mixture.

8. 8

   Return the baking dish to the oven and continue baking for an additional 5-7 minutes, or until the crème caramel is set.

   Tip: Be careful not to overcook the crème caramel.

9. 9

   Remove from the oven and let cool completely.

   Tip: Dust the top with caster sugar before serving.

10. 10

    Once set, remove the crème caramel from the baking dish and slice into desired portions.

    Tip: Serve chilled, garnished with a sprinkle of caster sugar if desired.