5 from 1 vote

Cream caramel is a classic dessert, but I think it is a bit sweet. The chocolate in this chocolate cream with caramel sauce is the right counterpart and makes this recipe even more delicious. If you want to come out with a beautiful dessert once, this is a good choice!

And what I find particularly beautiful is the original cream caramel shape. That is why this dish is already a winner! Note that this recipe also has a stiffening time after the time for preparation. So pull out half a day before you can serve it!

If you don't have a charlotte mold, but you do have little ramekins, then you can use them. The recipe is enough for about 6 small ramekins.
If you want to serve the chocolate cream with caramel sauce with a nice touch, you can also sprinkle cocoa on top of the pudding.
If the pudding does not immediately separate from the mold, keep the form in hot water for 2 minutes. The pudding will get out more easily.

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Chocolate cream with caramel sauce

Cream caramel is a classic dessert, but I think it is a bit sweet. The chocolate in this chocolate cream with caramel sauce is the right counterpart and makes this recipe even more delicious. If you want to come out with a beautiful dessert once, this is a good choice!

5 from 1 vote

Print Rate

Course: Dessert

Cuisine French

Equipment

▢
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)

Ingredients

100 grams sugar
2 tablespoons water cold
500 ml whole milk
2 teaspoons vanilla-extract
5 cardamom pods crushed
90 grams dark chocolate at least 70 % cocoa
3 eggs size L
2 tablespoons brown sugar

Metric - US Customary

Instructions

Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
Put the baking dish with hot water in the oven.
Brush the bottom and sides of the Charlotte form with oil.
In a baking pan mix the sugar with the water.
Bring to a boil and simmer until the sugar turned into the caramel and has got a golden brown color. At that moment turn of the heat and pour the hot caramel into the Charlotte form.
Turn the form around, making sure to coat the bottom and sides of the form with caramel.
In a second pan pour in the milk and add the cardamom pods and vanilla-extract.
Bring to a boil and turn of the heat.
Break the chocolate into small pieces and add to the milk mixture.
Make sure the chocolate melts into the mixture.
Set aside for 20 minutes so the flavors of the cardamom sets in the chocolate milk.
Put a fine sieve on a bowl and sieve the chocolate mixture.
In a second bowl mix on high speed the eggs with the brown sugar for one minute.
Add the chocolate milk and mix through and through.
Pour into the Charlotte form and place the form in the oven.
Leave it in the oven for 50 minutes.
Check if the chocolate creme is ready by shaking the mold slightly.
The center of the creme should be almost set but not fully as this will set when cooling down.
Let it cool down to room temperature.
Then put the form into the refrigerator and cool for another 2 minutes.
Unmold the chocolate creme caramel on a plate and serve.

Notes

If you don't have a charlotte mold, but you do have little ramekins, then you can use them. The recipe is enough for about 6 small ramekins.
If you want to serve the chocolate cream with caramel sauce with a nice touch, you can also sprinkle cocoa on top of the pudding.
If the pudding does not immediately separate from the mold, keep the form in hot water for 2 minutes. The pudding will get out more easily.

Nutrition

Keyword: a twist on a classic dessert recipe