White Chocolate Creme Caramel Recipes

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WHITE CHOCOLATE CARAMEL



White Chocolate Caramel image

Roasting high-quality white chocolate magically turns it into an addictive caramel. Stir it into hot chocolate, sandwich it between two cookies or drizzle it over ice cream. It'll be your new favorite spread, and it makes a great gift in a glass mason jar tied with a pretty ribbon.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 1 cup

Number Of Ingredients 1

1 pound good quality white chocolate (at least 30 percent cocoa butter), chopped if a bar

Steps:

  • Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
  • To reheat, warm the jar in a pot of simmering water.

WHITE CHOCOLATE CREME CARAMEL



White Chocolate Creme Caramel image

Creme caramel has always been my favourite but the white chocolate in this makes it my "favourite" favourite.

Provided by Shaz Bloomfield

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup water
3/4 cup white sugar
1 1/2 cups milk
3/4 cup thickened cream
100 g white cooking chocolate
4 eggs
1/3 cup extra sugar
1 teaspoon vanilla

Steps:

  • Lightly grease 6 oven proof ramekins.
  • Place water and 3/4 cup sugar in a microwave proof bowl and heat on high, stirring every 60 seconds until sugar is dissolved.
  • Continue to heat on high until mixture starts to turn golden.
  • Do not over cook.
  • Pour toffee quickly into ramekins.
  • Put ramekins in a baking dish.
  • Pre heat oven to 160oC.
  • Combine milk and cream in a saucepan and heat over medium-high heat.
  • Stir until mixture is almost to boiling point.
  • Turn off heat and add chocolate.
  • Whisk until chocolate is melted and mixture is smooth.
  • Beat eggs, extra sugar and vanilla in a bowl.
  • Pour in the chocolate mixture, whisking constantly.
  • Pour custard into ramekins.
  • Pour enough boiling water to come halfway up sides of dishes.
  • Cook, uncovered for 30-40 minutes.
  • Remove ramekins from water and refrigerate overnight.
  • To serve, run a knife around the edge of ramekin and turn creme caramel out on to a saucer.
  • Serve with strawberries or peaches.

Nutrition Facts : Calories 406.8, Fat 20.1, SaturatedFat 11.4, Cholesterol 185, Sodium 102.4, Carbohydrate 50, Sugar 46.3, Protein 7.8

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  • Preheat oven to 250 degrees F. Line a baking sheet with parchment, if desired. See recipe notes.
  • Break chocolate into pieces about 1-2" in size. Place the pieces in a single layer on the baking sheet.
  • Bake for 5 minutes. This will be long enough to melt the chocolate. Using a heat proof rubber spatula, "stir" the chocolate and spread into a thin layer. Return to the oven and stir every 10 minutes until you've achieved a deep toffee or peanut butter color. It's going to be lumpy and bumpy through the process, but it will smooth out in the end. Make sure you are using your spatula to scrape the bottom up and over the top when you're stirring it so that the mixture roasts evenly. Spread the chocolate evenly on the baking sheet before returning to the oven each time. The whole process took me about 55 minutes, but time will depend on your oven.
  • When the chocolate is done, it will be the color of peanut butter or toffee. Use your scraping and spreading motion to stir the chocolate for a minute or two. It will get smoother and shinier as you stir. At this point, you can transfer it to a jar for storage. I had plans to use it in a specific recipe, so I spread it thinly on the sheet and when it was cool, put it in the freezer for about 10 minutes to firm it up so that I could break it up into pieces.


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