|Photo Courtesy of http://au.lifestyle.yahoo.com|
Chocolate creme caramel
Preparation time: 20 mins plus 6 hours chilling time
Cooking time: 1 hour 15 mins
Karen Martini's delicious chocolate creme caramel
180g dark chocolate buttons
250g caster sugar
4 large eggs
2 egg yolks
Extra 75g caster sugar
STEP 1 Preheat oven to 160ºC. Put choc buttons in a medium heatproof bowl. Put milk in a small heavy-based pan and bring slowly to the boil. Pour hot milk over chocolate and stir until chocolate is melted and mixture is smooth. Set aside for 5 minutes.
STEP 2 Put sugar and water in a medium heavy-based pan and stir over a low heat until sugar is dissolved. Bring to the boil and cook, without stirring, until mixture is a caramel colour. Pour caramel into a 20cm ceramic ovenproof dish and swirl around the sides to coat.
STEP 3 Whisk eggs, yolks and extra sugar in a medium bowl until well combined. Add chocolate mixture and stir until smooth. Pour through a strainer into dish with caramel. Put dish in a roasting pan and carefully pour hot water into pan until it reaches halfway up sides of the dish.
STEP 4 Bake for 1 hour and 15 minutes or until custard is just set. Remove from oven and stand to cool. Refrigerate for at least 6 hours or overnight. To serve, run a warm dry knife around the edge of the dish and invert onto plate.
- Sent using Google Toolbar"
Many thanks Better Homes & Gardens Magazine!