Chocolate crème caramel is a delicate and creamy dessert, perfect to enjoy after a meal. Its origin is uncertain, but the recipe is thought to be French. Dark chocolate gives a note of intensity to this classic dessert.
Dissolve the sugar in 4 tablespoons of water and cook it until it becomes caramel
Pour the caramel into the crème caramel molds and make sure it coats the sides well
In another small saucepan heat the milk and the cream and add the dark chocolate
Continue stirring until the chocolate has melted
In a bowl beat the eggs with two tablespoons of sugar and add the milk, cream and chocolate mixture
Pour into the molds and place them in a baking pan where you have poured about 2 fingers of water
Bake in a preheated oven at 160°C for about one hour
Invert the chocolate crème caramel onto a plate and serve
Crème caramel mold
Pan
Wooden spoon
Kettle
Store in the refrigerator for up to 3 days.
The chocolate version makes this crème caramel even more indulgent!
Italia
| Energy (kcal) | 189.2 |
| Carbohydrates (g) | 20.06 |
| of which Sugars (g) | 20.06 |
| Fat (g) | 9.13 |
| of which Saturates (g) | 5.03 |
| Protein (g) | 7.71 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.14 |
