- 1 cup (6 oz) Ghiradelli semisweet chocolate pieces
- 1/4 cup boiling water
- 1/4 cup sugar
- 2 Tablespoon dark rum (we use Meyer’s dark rum)
- 1 egg
- 1/2 cup heavy cream
Note: you will need a blender for this recipe. Also, have dessert glasses or pots ready to pour chocolate into. Continue reading
- 1 can evaporated milk
- 4 egg yolks
- 1 egg white
- 1/2 T vanilla
- 3/4 c sugar
Preheat oven and a 9×13 pan (half-filled with water) to 350 degrees.
Caramelize a small saucepan: Pour 1/4 c of the sugar into the pan and heat over low heat, stirring constantly with a wooden spoon until sugar melts and turns into a golden brown caramel. This should be done slowly; it should take 20 – 25 minutes. If you melt the sugar more quickly, the taste won’t be as rich. Once the caramel is ready, swirl pan to coat.
Beat evaporated milk, yolks, white, vanilla, and remaining ½ cup of sugar in blender, just until mixed. Pour mixture into caramelized pan.
Place saucepan into preheated pan of water. Bake 45 minutes, then refrigerate.
To serve, remove top skim with fork and discard. Place serving plate over top of saucepan and invert. Caramel sauce will run, so flip quickly and make sure the plate is large enough or has a lip to contain the sauce.