Caramel Custard with Blackberry Mousse
A tasty caramel treat that compliments a fresh blackberry mousse. It makes for a luxurious dessert that can be made ahead of time.
Servings: 4 servings
Equipment
- 4 6 oz ramekins
Ingredients
- CHECK LINK IN POST FOR MOUSSE DIRECTIONS can be made ahead
- `1 cup sugar
- 3 cups half and half I use fat free
- 8 egg yolks
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 heath candy bar chopped for topping
- fresh blackberries for garnish
Instructions
- Preheat the oven to 325°
- In a medium saucepan heat to medium-high heat combine 1/2 cup sugar and 1/4 cup water. Cook over med-high heat. Stir until the sugar has dissolved.
- Continue to cook without stirring until the syrup turns a golden color. About 8 minutes. CAREFULLY add the half&half while stirring constantly. Keep stirring until the mixture is smooth. Then set aside.
- In a stand mixer or medium bowl/hand mixture whisk the egg yolk, 1/2 cup sugar, salt, and vanilla. Whisk until it is a pale yellow color and thick.
- Now add the caramel while whisking on low-med speed. Mix then turn off. Skim off the foam.
- Pour the mixture into four 6oz ramekins. Place the ramekins into a large baking dish. (I use a 3 quart baking dish)
- Pour HOT water into the baking dish, filling until it goes half way up the ramekins.
- Cover loosely with foil then transfer to the oven. Bake for 40-45 minutes or until the custard is cooked but slightly wobbly.
- While the custards cook you can make the mousse
- Let them cool a bit then remove from baking dish and refrigerate for 4 hours or overnight.
- To serve, scoop some of the mousse on top of the custard and spread around. Sprinkle with toffee bits and garnish with fresh berries.
- ENJOY!
