Ruby Chocolate Crème Caramel
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This elegant dessert combines the luxurious appeal of ruby chocolate with classic caramel flavors, and honestly, it's easier to make than it looks. The beautiful pink hue comes from ruby chocolate, which contains natural antioxidants that support heart health. What I love most is that the whole process takes just an hour from start to finish, making it perfect for impressing guests without spending all day in the kitchen. Fresh raspberries add a tartness that cuts through the richness beautifully, while the silky caramel base keeps everyone coming back for more.
Ella x
Ingredients
- 400ruby chocolate
- 300heavy cream
- 200 ggranulated sugar
- 4 egglarge egg yolks
- 1 gsalt
- 100 gunsalted butter
- 100 gruby chocolate chips
- 20 gfresh raspberry
- 1 mlvanilla extract
- 50 gconfectioners' sugar
- 10 gtapioca starch
- 5 gunflavored gelatin
- 5 mlflavored extract
Detail level
Instructions
- 1
In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 300°F (149°C).
- 2
Remove the saucepan from the heat and let it steep for 10 minutes. Add the unsalted butter and stir until melted.
- 3
In a separate bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
Tip: Use a spatula to scrape the sides of the bowl.
- 4
Strain the mixture into 4-6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
Tip: Use a pastry brush to remove any air bubbles.
- 5
Bake for 25-30 minutes, or until the edges are set and the centers still slightly jiggly.
Tip: Avoid opening the oven door during baking.
- 6
Let the crème caramel cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours.
Tip: Chill for at least 2 hours for optimal texture.
- 7
To serve, dip the rim of a glass into water and then rub it against a plate of confectioners' sugar to coat.
Tip: Use a spatula to spread a layer of confectioners' sugar on top of the chilled crème caramel.
- 8
Spoon a layer of ruby chocolate sauce over the confectioners' sugar, followed by a dollop of whipped cream and a few fresh raspberries.
Tip: Garnish with additional raspberries and confectioners' sugar, if desired.
- 9
Serve chilled and enjoy!
Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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