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!
💭 Top tips
- 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
Equipment
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
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.
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.
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