As you know, I find it hard to resist salted caramel anything so when I ran across this foodnetwork.com recipe I had to try it. It turned out as delicious as it sounds: caramel whisked with milk, cream and vanilla, then mixed into egg yolks, embellished with a hint of milk chocolate and baked until thick and creamy. How could you go wrong with that? I followed the recipe closely but reduced the amount of sugar a little bit and didn’t add salt to the custard, instead I just sprinkled it on because I prefer to only occasionally get a little taste of salt. Enjoy!
- 2 cups heavy cream
- ½ cup milk
- ½ teaspoon vanilla extract
- ¾ cup + 1 tablespoon granulated sugar
- ¼ cup water
- 1 ounce milk chocolate, finely chopped
- 6 egg yolks
- fleur de sel for sprinkling
- Head on over to foodnetwork.com for directions.
Food Photography and Styling: I loved the thick and creamy texture of these custards and made sure to show it by spooning a little bit of it out of one of the jars. To give the surface of the custards a nice shine I shot at a bit of an angle rather than perfectly parallel to the surface from overhead. The composition is a bit unusual with the “hero” jar smack in the center of the frame, rather than on one of the lines that dissect the frame into thirds, but I thought it worked here. I didn’t want to set the jars directly on the surface, that would have looked too monotonous and boring, so I used my trusty little cooling rack and a little metal coaster to set some of the jars on. I lit this photo from the back with my strobe.
For info on what type of camera and lighting equipment I used head on over to my FAQ page.