Ruby Chocolate Crème Caramel

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 300°F (149°C).

2. 2

   Remove the saucepan from the heat and let it steep for 10 minutes. Add the unsalted butter and stir until melted.

3. 3

   In a separate bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.

   Tip: Use a spatula to scrape the sides of the bowl.

4. 4

   Strain the 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.

   Tip: Use a pastry brush to remove any air bubbles.

5. 5

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

   Tip: Avoid opening the oven door during baking.

6. 6

   Let the crème caramel cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours.

   Tip: Chill for at least 2 hours for optimal texture.

7. 7

   To serve, dip the rim of a glass into water and then rub it against a plate of confectioners' sugar to coat.

   Tip: Use a spatula to spread a layer of confectioners' sugar on top of the chilled crème caramel.

8. 8

   Spoon a layer of ruby chocolate sauce over the confectioners' sugar, followed by a dollop of whipped cream and a few fresh raspberries.

   Tip: Garnish with additional raspberries and confectioners' sugar, if desired.

9. 9

   Serve chilled and enjoy!

   Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.