Chocolate creme caramel

60 min
Suitable for vegetarians
Temperature: Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Leche esterilizada 0.4 l
Huevos 2.4 ud
Azúcar 0.065 kg
Cobertura negra 0.03 kg
Diluted caramel 0.1 l
Whipped cream with sugar 0.04 l
Black chocolate curls 0.005 kg
See Recipe
Azúcar 0.1 kg
Agua 0.025 l
Agua 0.025 l
See Recipe
Nata 0.04 l
Azúcar 0.006 kg
Elaboration

The following dishes are necessary for this recipe:

HOW TO SERVE

  • Caramelise the crème caramel moulds with the diluted caramel.
  • Boil the milk and pour over the chocolate to dissolve it.
  • Mix the eggs and sugar and pour the infused milk over the mixture.
  • Fill the moulds and bake in the oven in a bain-marie at 180 ºC.
  • Remove from the oven and leave to cool.
  • Remove from the mould and decorate with a button of cream and chocolate chips.

Notes

  • Make sure that the water of the bain-marie does not boil, if not the crème caramel will have small holes.
  • The crème caramel sets when it reaches 85 ºC.
Nutritional information (1 portion)
Energy
301.03
kcal
Carbohydrates
41.53
g
Proteins
6.94
g
Lipids
11.7
g
Fiber 0.66 g
Saturates 5.86 g
Monounsaturated fatty acids 3.57 g
Polyunsaturated fatty acids 0.72 g
Cholesterol 130.44 mg
Calcium 122.62 mg
Iron 1.37 mg
Zinc 0.85 mg
Vitamin A 105.36 ug
Vitamin C 1.44 g
Folic acid 18.42 ug
Salt (Sodium) 124.92 mg
Sugars 37.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.