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
Sterilised milk 0.3 l
Eggs 2.4 ud
Sugar 0.065 kg
Dark chocolate coating 0.03 kg
Diluted caramel 0.1 l
Whipped cream with sugar 0.04 l
Black chocolate curls 0.005 kg
See Recipe
Sugar 0.1 kg
Water 0.025 l
Water 0.025 l
See Recipe
Cream 0.04 l
Sugar 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
287.83
kcal
Carbohydrates
40.53
g
Proteins
6.28
g
Lipids
10.98
g
Sugars 36.22 g
Salt (Sodium) 104.92 mg
Folic acid 17.42 ug
Vitamin C 1.08 g
Vitamin A 98.36 ug
Zinc 0.79 mg
Iron 1.35 mg
Calcium 98.42 mg
Cholesterol 127.64 mg
Polyunsaturated fatty acids 0.71 g
Monounsaturated fatty acids 3.37 g
Saturates 5.47 g
Fiber 0.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.