Salted Chocolate Crème Caramel

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil over.

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: This will prevent the eggs from scrambling.

4. 4

   Strain the mixture into a clean bowl and whisk in the melted dark chocolate until smooth.

   Tip: Make sure to get rid of any air bubbles.

5. 5

   Pour the mixture into 6 ramekins or small baking dishes.

6. 6

   Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

7. 7

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

8. 8

   Remove from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

   Tip: This will allow the mixture to set properly.

9. 9

   Just before serving, sprinkle a pinch of flaky sea salt over the top of each ramekin.

   Tip: This adds a nice textural element and a touch of saltiness.

10. 10

    Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

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

11. 11

    Drizzle the melted chocolate over the top of each ramekin.

    Tip: This adds a nice visual element to the dish.

12. 12

    Sprinkle a pinch of flaky sea salt over the top of each ramekin.