Chocolate Creme Caramel Recipe

Chocolate Creme Caramel Recipe

Ingredients: Serves 4-5

100 g/4 oz granulated sugar

60 ml/4 tbsp water
2 large eggs
15 ml/1 tbsp caster (superfine) sugar

375 ml/13 fl oz milk
75 g/3 oz plain (semi-sweet) chocolate, broken into pieces
A few drops of vanilla essence (extract)


Put the granulated sugar in a heavy-based pan with half the water. Heat gently, stirring, until the sugar has dissolved completely. Do not allow to boil. When dissolved, bring to the boil and boil until the mixture turns a rich golden brown. Do not stir. Remove from the heat and immediately add the remaining water (be careful as it will splutter). Return to the heat and heat gently, stirring, until the caramel has dissolved. Pour into four individual souffle dishes. Place the dishes in a roasting tin (pan) containing 2.5 cm/1 in boiling water. Beat together the eggs and caster sugar until thick and pale. Put the milk in a saucepan with the chocolate and vanilla. Heat gently, stirring until the chocolate has melted, then bring to the boil. Pour over the eggs and sugar and mix well. Strain over the caramel. Bake in a preheated oven at 140C/275F/gas mark 1 for about 45 minutes or until set. Leave until cold, then chill overnight. Turn out on to serving plates before serving.

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