|1 can(s)||sweetened condensed milk, caramelized|
|2 Tbsp||brown sugar corn syrup (can use light corn syrup)|
|1 c||heavy cream|
|1 tsp||fleur de sel|
|1/4 c||sour cream|
|1 1/4 c||all purpose flour|
|1 tsp||sea salt|
|2 Tbsp||dark unsweetened cocoa powder|
|11 oz||quality dark chocolate, coarsely chopped|
|1 c||unsalted butter|
|1 1/2 c||sugar|
|1/2 c||firmly packed light brown sugar|
|5||eggs, room temperatrue|
|2 tsp||pure vanilla extract|
|1 1/2 tsp||fleur de sel (this is a coarse salt, see note below)|
|1 tsp||coarse sugar|
Simmer or light boil for 2 to 2 1/2 hours, topping off with water as needed. NOTE: Be careful and don’t allow water to dry out; can could explode.
Remove from heat and cool thoroughly before opening. DO NOT open the can while its still hot. The condensed milk should be thick and a nice caramel color.
You can do this a day ahead.