CHOCOLATE CARAMEL (DULCE DE LECHE) by Sarah Phillips © 2009 Sarah Phillips baking911.com
INGREDIENTS
1 cup heavy cream
1 cup dulce de leche, thick; made in the oven or a crockpot - SARAH SAYS: You can substitute with Dulce de Leche, sold in gourmet or Mexican food stores.
4 large egg yolks
5 ounces 60%-cacao semisweet or bittersweet chocolate, finely chopped
INSTRUCTIONS
1. Bring cream and dulce de leche to a simmer in a medium size heavy bottomed saucepan, stirring with a wooden spoon until dulce de leche has dissolved. Remove from heat.
2. Whisk together yolks in a bowl. Add 4 tablespoons hot cream / dulce de leche mixture to the egg yolks, 1 tablespoon at a time and whisk quickly after each addition.
Then, slowly add in the egg yolk mixture to the hot cream mixture, while whisking.
3. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170 degrees F, measured with an instant-read thermometer.
4. Remove from heat and whisk in chocolate until melted. Let cool before using in recipe.
STORAGE
Store Chocolate Caramel in an airtight container for up to 2 days. (Cover when cooled at room temperature).
