CookEat Recipe
Cream Chocolate Caramel
Six No480 caramel custards with three ounces melted chocolate in raw cream mixture. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2421. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Safe custard74°C and rapid chilling; chocolate added before baking, not a topping. Limites : Chocolate melt temperature, mold capacity, final custard volume unknown.
Method
Steps
Step 1
Prepare No480 caramel from its initial sugar/water and coat SIX molds. Whisk the parent TWO whole eggs plus ONE extra yolk with parent sugar/milk/cream/vanilla TWO minutes, melt THREE ounces chocolate and mix into this RAW cream preparation BEFORE straining and filling.
Step 2
Strain/divide among six caramel molds, water-bath bake twenty-minute source guide to safe custard74°C, rapid-chill and serve with released caramel. Do not bake plain No480 first or count another custard batch.
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