Posted by: Jonjon | July 12, 2009

**Mocha Cream Caramel 9/10 for custard and 9/10 for caramel



**Mocha Cream Caramel 9/10 for custard and 9/10 for caramel

http://foodhoe.blogspot.com/2007/01/mocha-creme-caramel.html


Custard = 50% sugar, 12.5% water, 33% milk, 31% milk chocolate, instant coffee granules to cream
10% egg yolks, 13% eggs
Ganache = 376% white chocolate, 8% water, coffee powder to cream

Custard
2/3 cup sugar 133g 44g
3 tablespoons water 45ml 1 tablespoon
1 1/2 cups whipping cream 360ml 120ml
1/2 cup milk 120ml 40ml
1/4 cup sugar 50g 17g
4 ounces imported milk chocolate, chopped 113g 37g
2 1/2 teaspoons instant coffee granules 0.83 teaspoon
3 large egg yolks 36g 1 egg yolk,
1 large egg 50ml 16%

Ganache
1 1/2 teaspoons instant coffee powder ½ teaspoon
1/2 teaspoon water 2.5ml 0.83ml
4 ounces imported milk chocolate, chopped 113g 37g
2 tablespoons whipping cream 30ml 10ml

For Custard:
Position rack in center of oven and preheat to 325 deg. F. (162C) Place six 1/2 cup ramekins or custard cups in baking pan. Stir 2/3 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Wash down sugar crystals from sides of pan with brush dipped into
cold water. Increase heat to medium-high and bring mixture to boil. Boil without stirring until mixture turns deep golden brown, swirling pan occasionally, about 9 minutes.

Immediately divide caramel among ramekins. Carefully tilt ramekins to coat bottoms (not sides) with caramel. Bring cream, milk and 1/4 cup sugar to boil in heavy medium saucepan, whisking until sugar dissolves. Remove from heat. Add chocolate and stir until chocolate melts and mixture is
smooth. Whisk in instant coffee, yolks, and egg.

Divide custard mixture evenly among caramel-lined ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake until custards are set around edges and
centers move only slightly when baking pan is shaken, about 30 minutes.

Remove custards from water and cool completely. Refrigerate until very cold, about 4 hours. (Custards can be prepared 1 day ahead.)

For Ganache:
Dissolve instant coffee in 1/2 teaspoon water in small bowl. Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth.
Remove from heat and stir in coffee mixture. Cool until just warm to touch.

Divide ganache among custards. Spread ganache with back of spoon to cover top of custards completely. Refrigerate until ganache is set, at least 30 minutes. (Can be prepared
3 days ahead; cover.)

Run small sharp knife around edge of custards to loosen. Invert custards onto plates and serve.

Conclusion
This was the first successful custard that I have made up until now. The reason of the failure previously was because I did not use the whisk to smoothen the texture enough, so I had bits of egg whites here and there, and I cooked them for a bit too long so they ended up resembling like cooked eggs. This time, I filled the water bath up ¾ of the way to the ramekins, and electric whisked the mixture until smooth. I used white chocolate instead of milk chocolate by accident, but the taste of this mocha cream caramel was quite amazing. It had a very subtle eggy taste, with a light coffee flavored foreground. I did not use any caramelized sugar. The ganache was syrupy when made, but turned real hard after refrigerated, and as a result tasted more like a chocolate chewy candy by itself. It had a very subtle fragrant coffee tone in the ganache, and the flavor combined well with the mocha cream caramel, but the texture did not blend so well because it was so hard compared to the soft cream texture.

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