Makes: 6 servings
San Francisco–based chocolatier Michael Recchiuti’s recipe for this caramel custard is superrich and flavored with a hint of milk chocolate. To make it, caramelize sugar, then whisk that together with hot milk and cream. Temper egg yolks to add to the mixture, whisk in a hint of milk chocolate to complement the caramel flavor, and then bake the custards in a water bath. While Michael recommends baking these in glass tea candle holders or espresso cups for an elegant presentation, we baked them in standard ramekins with excellent results.
Special equipment: You’ll need a pastry brush for this recipe.
Watch Michael make this recipe in this episode of You’re Doing it All Wrong: Caramel Custard.
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