In a saucepan, heat sugar over medium heat until it melts and turns golden brown. Remove from heat and carefully add cream and milk. Stir in salt and vanilla.

Combine Egg Yolks

In a bowl, whisk egg yolks until pale. Gradually add the caramel mixture while whisking continuously.

Bake

Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes until set.

Cool

Let them cool to room temperature, then refrigerate for at least 2 hours before serving.

Espresso Mousse Cake

Melt Chocolate

Melt dark chocolate in a bowl over simmering water. Let it cool slightly.

Whip Cream

In a separate bowl, whip heavy cream until soft peaks form. Fold in melted chocolate and espresso.

Add Egg Whites

In another bowl, beat egg whites until stiff peaks form. Gradually fold into the chocolate mixture.

Set Mousse

Pour into a prepared cake pan and refrigerate for at least 4 hours until set.

Chocolate Truffle

Heat Cream

Heat heavy cream in a saucepan until just boiling. Pour over chopped dark chocolate and let sit for 5 minutes.

Mix

Stir until chocolate is completely melted and smooth. Stir in vanilla extract.

Chill

Refrigerate for at least 2 hours until firm.

Shape Truffles

Scoop chilled chocolate mixture and roll into balls. Roll in cocoa powder to coat.