Mint Chocolate Crème Caramel

Instructions

1. 1

   Preheat oven to 150°C. Grease a 23cm round baking dish and line the bottom with parchment paper.

   Tip: Use a water bath to prevent the dish from cracking.

2. 2

   Combine rice flour, caster sugar, and salt in a medium bowl. Mix until well combined.

   Tip: Use this mixture to coat the dish.

3. 3

   Melt the butter and dark chocolate chips in a double boiler. Stir until smooth.

   Tip: Let cool slightly before proceeding.

4. 4

   Whisk together the egg yolks and mint extract until pale yellow.

   Tip: Use an electric mixer for best results.

5. 5

   Gradually pour the hot chocolate mixture into the egg yolk mixture, whisking continuously.

   Tip: Avoid scrambling the eggs.

6. 6

   Pour the mixture into the prepared baking dish and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

7. 7

   Pour the heavy cream and milk into a separate bowl and whisk until well combined.

   Tip: Pour the cream mixture over the chocolate mixture in the baking dish.

8. 8

   Bake for 25 minutes, then remove from the oven and let cool to room temperature.

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

9. 9

   To serve, run a knife around the edges of the dish to release the caramel. Place a serving plate over the dish and invert.

   Tip: Serve chilled, garnished with fresh mint leaves if desired.