How to describe this caramel custard and chocolate ganache parfait? Words are not enough. This lovely dessert can only be described as cool, creamy spoonfuls of caramel heaven! I eat a lot of desserts- it comes with the territory, and I often make treats I think are really good. This dessert is one that had me closing my eyes and sighing because it was so satisfactory. This recipe had me telling myself, “Darla, put down the spoon!”
The beauty of this caramel custard and chocolate ganache parfait is threefold: First, it is absolutely delicious. Second, it looks so fancy served up in a wine goblet and would shine as a special occasion dessert. Third, it’s an easy make ahead dessert that doesn’t require a lot of special ingredients.
Trust me when I say that you should give this dessert a try. You won’t regret it, and you will definitely impress any friends or family members who are lucky enough to partake.
Pro Tips:
I made these into six 11.5 oz goblets. These are large goblets that I use for serving water when we are setting the table all fancy. This dessert is very rich, and while I thoroughly enjoyed my parfait, a smaller serving would be more than adequate. I suggest building these into an 8 oz wine glass or even 6 oz bowls or ramekins if you have more people to serve.
This is an added step, and I’m usually big on shortcuts, but the results are worth the extra time. After mixing egg yolks, salt, cornstarch, milk and cream, I run it through a fine mesh sieve and return it to a bowl ready to be tempered with hot caramel. This will help guarantee a smooth, creamy custard.
The ganache will need a chance to set up in the bottom of your glass before you add the custard. This will help maintain the layers which add to the visual appeal of the dessert. Additionally, you will want to chill the custard before adding any whipped cream.
For this recipe, I use the terms interchangeably. Technically, there is a difference, and you will find different products in different parts of the world, but the heavy cream you find in your local grocery store is whisked into whipped cream, or blended into this custard.
Caramel Custard Parfait
Cool, creamy spoonfuls of caramel heaven in this caramel custard parfait with chocolate ganache and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus chilling
- Yield: 6–10 servings 1x
- Category: puddings, parfaits &custards
- Cuisine: dessert
Ingredients
For the Ganache: 1/2 cup heavy cream, 1 cup chocolate chips
For the Caramel Custard:
4 egg yolks
2 cups whole milk
1 cup heavy cream
1/4 cup cornstarch
1 teaspoon vanilla
1/2 teaspoon kosher salt
plus caramel sauce of 1 1/4 cup sugar, 1/4 cup water, 1 Tablespoon butter, 1 cup heavy cream
For the Topping:
1 cup heavy cream
2 Tablespoons sugar
*optional chocolate shavings as garnish
Instructions
Set aside six large, or 8-10 smaller goblets or dishes.
For the Ganache: In microwave, heat heavy cream for approximately 45 seconds to hot and steamy. Add 1 cup chocolate chips and let sit for a minute to melt. Stir to make a smooth ganache. Divide the ganache between the glasses or serving dishes and place in the refrigerator to set while you prepare the custard.
For the Custard: Start by whisking the egg yolks, milk, 1 cup of heavy cream, cornstarch, kosher salt and vanilla in a medium bowl. Strain the egg/milk mixture through a fine mesh sieve into another bowl and set aside while you prepare the caramel.
In a medium saucepan, heat the sugar and water over medium high to high heat. As the sugar dissolves and begins to turn amber in color, gently swirl the pan to even out any darker spots, working to keep the caramelizing sugar evenly colored. Once a nice amber color has been reached and the sugar crystals have dissolved, stir in 1 Tablespoon of butter. When the butter has melted, carefully add the 1 cup of heavy cream, being careful to avoid steam and splattering. Remove from heat and prepare to temper the egg mixture.
Slowly drizzle the hot caramel into the egg/milk mixture whisking constantly. You want to avoid cooking the eggs, so take your time. Rather than doing a traditional temper, I found success by incorporating all of the caramel into the egg mixture before pouring the entire egg/milk/caramel mix back into the saucepan and returning it to the heat.
Over medium heat, and whisking constantly, cook the custard until thickened. This will happen just at the point of boiling. We are looking for hints of bubbling at the edges without a full rolling boil. Once this has been reached, remove from heat and retrieve the ganache layer from the refrigerator.
Gently pour or spoon the caramel custard over the ganache layer. Cover the glasses and return to the refrigerator to chill for at least an hour before topping with whipped cream.
For the Topping: Using a stand mixer or hand mixer and bowl, whisk the cream and sugar until medium- stiff peaks form. Top the cooled custards with the whipped cream and optional chocolate shavings.
Notes
Read through the recipe and follow the steps in order for best results. Chilling time is important.
Keywords: caramel, custard, parfait, ganache
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