This is a lovely recipe for Chocolate Crème Caramel, quite simple to make. Just a basic caramel made with white sugar and water and chocolate custard. I flavoured this with vanilla, one of my favourite ingredients, but it could also be flavoured with coffee or citrus, for me that would be orange. Any good quality dark chocolate would be suitable.
140 grams white caster sugar
80 ml cold water
100 grams Green and Blacks cooks dark chocolate, 72% – chopped
180 ml milk
180 ml double cream
2 large fresh eggs plus 4 egg yolks
75 grams golden caster sugar, if preferred
2 tsp pure vanilla extract
- Preheat oven to 150ºC, 300ºF, gas mark 2.
- Require – four 250 ml shallow ovenproof ramekins.
- Put the sugar and water into a saucepan set over a medium heat, bring to the boil while stirring until the sugar dissolves.
- Cook for 10 minutes, or until the mixture is the colour of dark honey.
- Divide between the ramekins; place onto a wire rack and leave to set, meanwhile make the chocolate custard.
- Put the chopped chocolate into a heatproof bowl.
- Pour the milk and cream into a saucepan set over a medium-low heat, warm until bubbles appear on the surface.
- Immediately pour over the chocolate, leave for one minute then stir until smooth.
- Put the whole eggs, egg yolks, sugar and vanilla into a bowl, whisk to combine.
- Gradually add the chocolate milk, while whisking until blended.
- Strain into a jug, pour into ovenproof dishes and place into a roasting tin (place a folded tea towel in the bottom of the roasting tin before adding the ramekins – this ensures the crème caramel cooks evenly as they are not in direct contact with the heat source).
- Transfer to the oven, add enough hot water to come half way up the ramekin sides.
- Bake for 15 minutes, or until set.
- Remove from the water bath and allow to cool, chill in the fridge for approx. two hours, or until cold.
- Turn out onto dessert plates, serve with lightly whipped cream and fresh strawberries.