You will need
For the salted caramel:
50g whipping cream
50g double cream
Pinch of sea salt
1.Make the caramel first. Put the sugar in a heavy-based pan over a moderate heat, stirring at all times until it begins to melt. Stop stirring and cook until the sugar has turned to a dark caramel.
2. Remove the pan from the heat and add the cream, stirring constantly with a whisk – it will spit, so stand back. Add the butter and mix until it has melted (return it to a low heat if necessary). Sprinkle the salt over the caramel, stirring until it is dissolved, then remove the pan from the heat if you have replaced it there, and empty the caramel into a bowl. Set it to one side.
3. Then make the chocolate mixture. Cream the egg yolks and sugar together until the mixture forms a ribbon, and bring the cream and milk to the boil. Pour the boiling liquid on top of the egg mixture, whisking continuously. Then pour the mixture back into the pan and cook it over a low heat until the mixture has thickened and the temperature has reached between 80–85°C.
Recipe, Desert Island Dishes for Maldon Sea Salt
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