Chocolate Creme Caramel
Calories: 19
Adjust Servings Here: 6 servings
Description
Chocolate crème caramel elevates the classic French dessert by infusing rich cocoa and a hint of coffee, creating a sophisticated and indulgent flavor profile. The smooth, creamy custard combination with a bittersweet caramel layer makes for a truly decadent treat.
Ingredients
For the caramel
- 200 g (1 cup) Granulated sugar
- 60 ml (¼ cup) Water
- 1 tbsp Lemon juice optional
For the custard
- 350 ml (1½ cups) Whole milk
- 120 ml (½ cup) Heavy cream
- 50 g (¼ cup) Granulated sugar
- 3 large Egg yolks
- 2 large Whole eggs
- 1 tsp Vanilla extract
- 2 tbsp Unsweetened cocoa powder
- 60 ml (¼ cup) Instant coffee or espresso - optional
Instructions
- Prepare the caramel: Combine the sugar, lemon juice, and water in a saucepan. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and allow it to boil until it turns a deep amber color.200 g Granulated sugar, 60 ml Water, 1 tbsp Lemon juice
- Caramel base: Carefully pour the hot caramel into the bottom of each ramekin, tilting to cover the base evenly. Set aside to cool and harden.
- Preheat your oven to 325°F /160°C/ Gas mark 3.
- Cocoa mixture: In a small bowl, combine the cocoa powder and instant coffee (if using). Whisk until smooth and well combined. Set aside to cool completely.2 tbsp Unsweetened cocoa powder, 60 ml Instant coffee
- Heat the milk/cream: In a saucepan, heat the milk and cream over medium heat until just about to boil. Remove from heat.350 ml Whole milk, 120 ml Heavy cream
- Egg mixture: In a large bowl, whisk together the egg yolks, whole eggs, sugar, salt, and vanilla extract until well combined.50 g Granulated sugar, 3 large Egg yolks, 2 large Whole eggs, 1 tsp Vanilla extract
- Custard mixture: Gradually whisk the hot milk mixture into the eggs, stirring constantly to avoid curdling. Finally, add the cocoa mixture and combine well.
- Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.
- Assemble: Pour the strained custard over the caramel in the ramekins. Place the ramekins in a large baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins.
- Bake: Carefully transfer to the preheated oven and bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Cool: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
- Unmold: To unmold, run a knife around the edge of each ramekin. Place a serving plate on top of the ramekin and invert it to release the crème caramel onto the plate.
- Serve chilled, and enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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