Nutrition Facts

Serving Size 121 g

(Approx. 8 Servings)

Amount Per Serving

Calories	420	Calories From Fat	260

% Daily Value*

Total Fat 29 g	45%

Saturated Fat 17 g	85%

Trans Fat 0.0 g

Cholesterol 170 mg	57%

Sodium 300 mg	13%

Total Carbohydrate 35 g	12%

Dietary Fiber 1 g	4%

Sugars 30 g

Protein	7 g

Vitamin A 15%	•	Iron 8%

Vitamin C 0%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Milk Chocolate Sea Salt Cremeux

Prep Time

4 hours

Cook Time

20 minutes

Total Time

4 h 20 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

1 cup(s) H-E-B Half & Half

1 cup(s) heavy whipping cream

5 large H-E-B Grade AA Cage Free Large Brown Eggs, yolks only, whites discarded

1/3 cup(s) H-E-B Pure Cane Extra Fine Granulated Sugar

1 Tsp kosher salt

1 Tsp vanilla extract

11 1/2 Oz milk chocolate chips

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Instructions

In a medium-sized stainless steel pot, add half & half and heavy whipping cream. Whisk over medium heat until mixture comes to a low boil. Remove from heat.

In a medium-sized glass bowl, whisk egg yolks, sugar, salt and vanilla extract until smooth and pale in color.

Slowly temper egg yolk mixture by whisking a few tablespoons of cream into eggs. Repeat until all the hot cream has been added.

Pour contents of bowl back into pot and set over medium-low heat. Gently whisk until mixture just starts to thicken, approximately 5 to 8 minutes.

Remove from heat, pour back into bowl and add chocolate chips. Using an immersion blender, blend on high speed until chocolate is fully incorporated.

Continue to blend until mixture is smooth, thick and glossy, scraping down sides of bowl with a spatula as needed.

Gently pour or ladle chocolate into individual ramekins or martini glasses and cover each with plastic wrap. Refrigerate at least 4 hours or overnight if possible before serving.

For other uses, simply cover bowl with plastic wrap making sure it sits gently on top of chocolate to keep a skin from forming. Use 2 pieces of plastic wrap if needed.

Chef's Note: Use as a custard filling for donuts and pastries, as a sauce, or as an icing or filling for a cake. Or, serve on its own with crushed hazelnuts.