Chocolate Creme Caramel

By JDARK

Ingredients

• 3/4 cup caster sugar
• 3/4 cup water
• Custard:
• 4 egg yolks
• 1/4 cup caster sugar
• 1 1/4 cups milk
• 3/4 cup cream
• 4 3/4 ounces dark cooking chocolate, chopped

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 315 degrees.

Step 2

Combine sugar and water in small pan; stir over low heat without boiling until sugar has dissolved. Bring to boil; reduce heat then simmer until syrup turns just golden.

Step 3

Quickly pour toffee into four 1-cup capacity ramekin dishes. Allow to set.

Step 4

To make custard:
Whisk egg yolks and sugar until combined and slightly thickened. Combine milk and cream in medium pan. Bring to boil, then remove from heat. Add chocolate; stir until melted. Gradually whisk into egg mixture. Pour custard through a fine strainer into a large jug. Pour into toffee-lined dishes.

Step 5

Place serving dishes in a large baking dish. Pour in enough hot water to come half way up the sides of the dishes. Bake 45 minutes or until custard is set. Remove from heat; stand until cooled. Refrigerate overnight. Run a knife around the inside-edge of each dish before turning out onto serving plates. Serve plain or with whipped cream and broken toffee pieces.