Milk Chocolate Caramel Custard

Milk Chocolate Caramel Custard

Dish Name : 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.