Chocolate Crème Caramel
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Ever since I discovered this recipe, I've been making it constantly because it's surprisingly simple and ready in under an hour. The combination of rich dark chocolate and silky caramel is absolutely divine, and here's the best part: dark chocolate is packed with antioxidants that are actually good for your heart. This dessert looks incredibly elegant when you serve it, but honestly, it requires minimal technique and uses ingredients you probably already have in your kitchen. Whether you're cooking for a special occasion or just treating yourself, this chocolate crème caramel never fails to impress.
Ella x
Ingredients
- 250pastry dough
- 150 gramsdark chocolate
- 150 gramsgranulated sugar
- 4 eggegg yolks
- 120 millilitersheavy cream
- 50 gramsunsalted butter
- 5 gramssalt
- 1 teaspoonvanilla extract
- 120 milliliterswater
- 100 gramscaramel sauce
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Roll out the pastry dough to a thickness of 3mm. Transfer to a 20cm (8-inch) round baking dish.
Tip: Use a gentle touch to avoid stretching the dough.
- 3
Prick the bottom of the pastry with a fork to prevent bubbling.
- 4
Line the pastry with parchment paper and fill with pie weights or dried beans.
Tip: Make sure the weights are evenly distributed.
- 5
Bake the pastry for 15 minutes.
- 6
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Avoid overheating the chocolate.
- 7
In a separate saucepan, whisk together the egg yolks, granulated sugar, and salt over low heat.
Tip: Temper the egg yolks by slowly pouring in the melted chocolate.
- 8
Gradually add the heavy cream, whisking constantly.
Tip: Use a gentle folding motion to avoid breaking the mixture.
- 9
Pour the caramel mixture into the baked pastry crust.
Tip: Smooth the top with a spatula.
- 10
Bake for an additional 10-12 minutes, or until the edges are set and the center is still slightly jiggly.
Tip: Avoid overcooking the caramel.
- 11
Remove from the oven and let cool to room temperature.
- 12
Drizzle the caramel sauce over the cooled crème caramel.
Tip: This is optional, but adds an extra layer of flavor.
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