4.9
(28)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Place the Cream and Milk in a small saucepan. Turn on low to medium low heat and bring to a simmer.
Step 2
In the meantime, whisk together the Egg Yolks and Caster Sugar in a separate heat-proof bowl.
Step 3
Slowly pour the hot Milk/Cream over the Egg Yolks and Sugar while continuously whisking (see note 1). Pour the mixture back into the saucepan and place it back on the stove on low heat, making sure it does not boil.
Step 4
Continuously stir on low heat for 5 to 10 minutes or until the custard mixture has slightly thickened (see note 2).
Step 5
Place the Chocolate Callets/Pistols or finely chopped Chocolate (from a bar) in a heat proof bowl and pour the warm Custard over it. Leave it for 2 to 3 minutes then stir with a spatula in circular motion until the chocolate has melted and you get a smooth cream (see note 3).
Step 6
Transfer the chocolate cremeux in a shallow pan or dish and cover with plastic wrap touching its surface. Place in the fridge to set for at least 2 hours, or preferably overnight. Use within 3 days.
Your folders
spatuladesserts.com
5.0
(8)
5 minutes
Your folders
10play.com.au
Your folders
nourish.schnucks.com
Your folders
bakeorbreak.com
38 minutes
Your folders
food.com
5.0
(387)
50 minutes
Your folders
skinnytaste.com
4.7
(3)
Your folders
allrecipes.com
4.1
(173)
25 minutes
Your folders
foodnetwork.com
4.7
(288)
20 minutes
Your folders
cooking.nytimes.com
4.0
(1.8k)
Your folders
bettycrocker.com
4.0
(265)
Your folders
southernbite.com
20 minutes
Your folders
davidlebovitz.com
Your folders
verybestbaking.com
Your folders
unicornsinthekitchen.com
25 minutes
Your folders
vegrecipesofindia.com
5.0
(20)
Your folders
justonecookbook.com
4.9
(61)
60 minutes
Your folders
allrecipes.com
4.8
(4)
10 minutes
Your folders
allrecipes.com
4.7
(4.1k)
10 minutes
Your folders
tastesbetterfromscratch.com
4.9
(355)
30 minutes