Custard Cakes with Salted Caramel Chocolate Ganache
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Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com
1.) What is the best way to separate egg yolks from the whites?
Answer: Crack your eggs into a small bowl. Using your hands, carefully scoop up an egg yolk and gently transfer it back and forth between your hands, opening up your fingers slightly to let the egg white fall into the bowl. Transfer the separated egg yolk to a separate bowl. Repeat this process for the remaining egg yolks.
2.) Can I make part of this recipe in advance?
Answer: Yes, this recipe lends itself very well to a two-day preparation. Day 1 make the custards according to the directions on the recipe card. Refrigerate the custards overnight until you are ready to proceed with the recipe the next day.
3.) What is the best way to re-heat the custard cakes?
Answer: The custard cakes will keep up to 3 days in the refrigerator (if they last that long:) The best way to re-heat them is to place a custard cake on a microwave safe plate and spoon a dollop of the salted caramel chocolate ganache on top. The ganache will solidify in the refrigerator, but it will melt back into a nice sauce when re-heated. Place the dessert in the microwave and heat for about 20-30 seconds.
- Spray pan well. These custard cakes will come out of your pan perfectly if you make sure to spay the bottom and sides of each muffin mold well. If you skip this step or do just a dusting over the pan, they will stick.
- Use large eggs, not extra large or small eggs. You will separate the whites from the yolk and use the egg yolks in the custard. Using too much or too little egg will result in overflowing custard or not enough.
- How to soften cream cheese. An easy way to soften cream cheese is to take it out the fridge and allow it to come to room temperature. If you need to soften it more quickly, unwrap the cream cheese and discard the wrapper. Place on a microwave safe plate, and microwave on high for 15-20 seconds.