Cremeux Caramel
Cremeux Caramel. In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl, combine the white sugar and egg yolks.
Melt the chocolate beforehand: Coarsely chop the chocolate and place in a large microwavable bowl.
This was originally a Spanish-language usage, but the dish is now best known in North America in a Latin American context.
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In a medium pot, heat milk over medium until hot, but not boiling. Instructions: In a pan, over low heat, add in all the whole milk and heavy cream. It can be dark, semisweet, milk, or even white chocolate.
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Joshua Moye
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