Milk Chocolate Caramel Custard

Yield: 12 portions

Milk chocolate – chopped 1 lb.
Milk – 1 qt.
Heavy cream – 1 qt
Sugar – 1 cup, 4 Tbsp.
Water – as needed
Egg yolks, beaten – 16
Crème fra ˆche or whipped cream – as needed
Chocolate curls – as needed


  1. Shake and pour over ice cubes in a Bloody Mary glass. Garnish with lime wedge.1. Place milk chocolate in a large bowl; reserve. In heavy-bottomed saucepan, heat milk, cream and 4 Tbsp. sugar. Meanwhile, in separate heavy-bottomed saucepan, combine remaining sugar with enough water to form sandlike consistency. Cook until caramel-colored.
  2. Slowly pour 1/3 of hot milk mixture into caramel mixture, being careful to avoid splattering; stir. Pour tempered caramel mixture into remaining milk mixture; stir. Pour over milk chocolate. Whisk until smooth. Cool over ice bath.
  3. Once caramel is cold, add yolks; combine well; strain. Divide mixture among 12 8-oz. ovenproof dishes. Bake in water bath in oven preheated to 300F about 1 hour, or until set. Let cool; refrigerate until service.
  4. Serve chilled with crème fra ˆche or whipped cream and chocolate curls.