White Chocolate Creme Caramel Recipes

WHITE CHOCOLATE CARAMEL

Steps:

• Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
• To reheat, warm the jar in a pot of simmering water.

CHOCOLATE CREME CARAMEL

Steps:

• Center a rack in the oven and preheat the oven to 300 degrees F. Line a roasting pan or a 9-by-13-inch baking pan with a double thickness of paper towels. Have it and four 6-to-8-ounce ramekins at hand. Bring a kettle of water to a boil.
• Reserve 2 tablespoons of the sugar and sprinkle the remaining sugar over the bottom of a small skillet or saucepan, preferably nonstick, and put the pan over medium-high heat. When you see the sugar start to melt around the edges, begin stirring it in small circles, making your way around the edges and then going deeper into the center of the pan, until all the sugar is melted, blended, bubbling and, most important, a medium amber color; stay with the caramel, because the color changes in seconds. You can check the color by dropping a bit on a white plate. As soon as it's the right color, pull the pan from the heat and, being very, very careful (caramel is ferociously hot and sticky), divide it among the ramekins. Hold the ramekins by their tops and swirl to coat the bottoms with caramel. You'll never get the caramel perfectly even, and that will never matter. Place the ramekins in the roasting pan.
• Put the milk and the reserved 2 tablespoons sugar in a small saucepan and bring to a boil.
• Put the chopped chocolate in a heatproof bowl and pour the hot milk over it. Let stand for about 5 minutes to melt.
• Meanwhile, put the eggs in a medium bowl and whisk them for about 1 minute; they'll pale a bit. Using a heatproof spatula, stir the chocolate and milk together until smooth. Then, stirring the eggs without stopping, gradually pour the hot chocolate milk over the eggs and stir until blended. You'll have bubbles on top of the creme, don't worry: You're going to turn the custards over and no one will ever see the bottoms.
• Divide the custard among the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully slide the pan into the oven.
• Bake the custards for 35 to 45 minutes, or until they are firm around the edges and just jiggly in the center. Remove the roasting pan from the oven and carefully place the ramekins on a cooling rack. Leave the ramekins at room temperature for about 20 minutes, then transfer them to the refrigerator. Chill for at least 4 hours, or until they are thoroughly cold, before serving. (You can make these 1 day ahead; cover and keep refrigerated.)
• When you're ready to serve, run a table knife around the edges of the ramekins, then turn the custards over onto small plates with raised rims. You might have to shake the ramekins a little or tap them gently against the plate to cajole the custards to come out, but fear not -- they won't stick.

WHITE CHOCOLATE CREME CARAMEL

Steps:

• Lightly grease 6 oven proof ramekins.
• Place water and 3/4 cup sugar in a microwave proof bowl and heat on high, stirring every 60 seconds until sugar is dissolved.
• Continue to heat on high until mixture starts to turn golden.
• Do not over cook.
• Pour toffee quickly into ramekins.
• Put ramekins in a baking dish.
• Pre heat oven to 160oC.
• Combine milk and cream in a saucepan and heat over medium-high heat.
• Stir until mixture is almost to boiling point.
• Turn off heat and add chocolate.
• Whisk until chocolate is melted and mixture is smooth.
• Beat eggs, extra sugar and vanilla in a bowl.
• Pour in the chocolate mixture, whisking constantly.
• Pour custard into ramekins.
• Pour enough boiling water to come halfway up sides of dishes.
• Cook, uncovered for 30-40 minutes.
• Remove ramekins from water and refrigerate overnight.
• To serve, run a knife around the edge of ramekin and turn creme caramel out on to a saucer.
• Serve with strawberries or peaches.

CHOCOLATE CARAMELS

Steps:

• Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.