Chilli Chocolate Crème Caramel

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a double boiler, melt the chocolate and cocoa powder.

   Tip: Use a heatproof bowl set over a pot of simmering water.

3. 3

   Add the sugar, chillies, eggs, and salt. Whisk until smooth.

   Tip: Avoid overmixing the batter.

4. 4

   Pour the mixture into 6-8 ramekins or small baking dishes.

   Tip: Make sure the ramekins are evenly filled.

5. 5

   Bake for 25-30 minutes or until the edges are set and the centers are still slightly jiggly.

   Tip: Avoid overbaking, as this can cause the crème caramel to become too firm.

6. 6

   Remove from the oven and let cool to room temperature.

   Tip: Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

7. 7

   Just before serving, drizzle the caramel sauce over the top of each ramekin.

   Tip: Use a spatula to create a swirly design, if desired.

8. 8

   Sprinkle crushed tortilla chips over the top of each ramekin.

   Tip: This adds a satisfying crunch to the dish.

9. 9

   Serve chilled, garnished with a sprinkle of cinnamon, ginger, and a dollop of whipped cream, if desired.

   Tip: You can also add a side of milk or a scoop of ice cream for extra indulgence.

10. 10

    To make the chocolate sauce, melt the chocolate in a double boiler and whisk in the milk until smooth.

    Tip: Adjust the amount of milk to achieve your desired consistency.

11. 11

    Serve the chocolate sauce alongside the chilled crème caramel.

    Tip: You can also use this sauce to drizzle over ice cream or pancakes.