- 50g Caster sugar
- 25ml Water
- 25ml Water, hot to deglaze
- 250ml Milk
- 1/2Tbsp Cornflour
- Pinch Salt
- 1 egg
- 150g Excellence Milk Sea Salt Caramel
- 50g Whipped cream plus extra for garnish
- 60g Caster sugar
- Approximately 60ml Cream
- Little Water
- Little Salt
For the Crème Cook the sugar and the first amount of water to a brown caramel. Take off the stove and deglaze with hot water. Be careful of splashes! Return to heat and cook until all the lumps have dissolved
Thoroughly mix together The milk, cornflour, salt and egg. Add to the caramel and cook while whisking constantly until mixture is thickening.
Take off the heat And pour through a fine sieve into a metal bowl. Add the chocolate and stir until melted. Place some cling film straight onto the cream to prevent a skin from forming and cool fully.
Before serving Fold in the whipped cream and divide into serving dishes.
For the sauce Make a caramel with the sugar and a little water and deglaze with the cream. Add a little salt to balance the flavour. You might need to add a little more cream depending on the colour and how think you would like the sauce.
To finish Top the crème with a little sauce and some whipped cream