Crème Caramel, or Flan, is a custard with a soft caramel layer on top. This Chocolate Crème Caramel recipe will illustrate just how easy this very elegant little dessert is to prepare! It’s Day Three of #Choctoberfest with Imperial Sugar! There’s a giveaway valued at over $450, and a slew of chocolate recipes for you to try!
So, in anticipation of questions, here’s the difference: Crème Caramel has a soft drizzling down the sides of the custard top; while a Crème Brûlée has a crispy, hard sugary, break it with your spoon top. Both are ahhmazing!
But, since most people don’t have blowtorches to caramelize the sugar for a Brûlée (or maybe you all do, in which case I love you), I thought I’d bring you a Crème Caramel; a Chocolate Crème Caramel, actually. Because doesn’t chocolate make so many things just so much better?
And while this sounds like a fiddly French dessert, it really could not be more simple to prepare. It’s just a matter of breaking things down to the basics. In this recipe, for instance:
- Making a caramel: Just throwing some sugar into a pan, stirring it until is turns a golden brown. Done.
- Ramekins: It’s just a little glass bowl with straight sides.
- Cooking in a bain-marie: Put the little glass bowls into a baking pan, pour in hot water to fill about half way up the little glass bowl, surrounding them with water and bake it that way.
Four servings of this incredible Chocolate Crème Caramel has very few ingredients: 1/3 cup granulated sugar, 1 1/4 cups half and half (or whole milk), 2 ounces of chocolate and two eggs. That’s it.
Of course, for my sugar, I used Imperial Sugar, gold sponsor of #Choctoberfest. You will not even believe how generous Imperial Sugar was with the bloggers participating in this event. I was just shocked when our UPS guy (Tuna-Toe Joe), turned up with the delivery. There were three very heavy boxes full! They were so heavy he carried them into the house. Here’s the haul:
That is 88 pounds of sugar! Forty pounds of granulated sugar, 24 pounds of powdered sugar and 24 pounds of light brown sugar. That is a LOT of sugar! Also, included in fabulous gift pack in the giveaway is all that sugar PLUS 24 pounds of dark brown sugar!
Then, as if that wasn’t generous enough, another package arrived from Imperial Sugar. They sent this darling apron and a silicone baking mat!
Imperial Sugar really is the sweetest sponsor ever! More importantly, Imperial Sugar has been bringing their 100% natural, non-GMO pure cane sugar products and sweeteners to home bakers since 1843! When you want to ensure consistent, delicious results Imperial Sugars are the only sugars. I have won countless ribbons in baking contests using their products and truly believe they make all the difference.
Their website is loaded with fabulous recipes and contests, so bookmark the Imperial Sugar website because you will want to visit often. Also, be sure to check out Imperial Sugar’s Halloween recipes and well as their Scary Scramble Recipe Contest! It’s going on now and you’ll want to enter!
The Chocolate Crème Caramel recipe is from Dori Greenspan’s book, Baking Chez Moi, and you must try it!
p.s.: Hint for my friends in the South, Dixie Crystal is a sister company of Imperial Sugar.
- ⅓ cup granulated sugar, divided (I use Imperial brand)
- 1¼ cups half and half
- 3 ounces chocolate, finely chopped (I used 72% cacao, but you could use any you like)
- 2 large eggs
- Preheat the oven to 300°F.
- Line a 9 x 13 inch baking pan with paper towel (this will keep your ramekins from sliding) and place four 4 ounce ramekins in the baking pan.
- Reserve 2 tablespoons of the sugar, placing the remaining sugar in a heavy bottomed saucepan over medium heat.
- Once the sugar begins to dissolve around the edges, begin to stir it in small circles until all of the sugar is melted, begins to bubble and turn a golden amber color.
- Once the color is achieved, immediately remove from heat (it can burn quickly), and very carefully pour it into the ramekins.
- Gently swirl the caramel to coat the bottom of the ramekins. It won't matter if it sets and doesn't cover the entire bottom.
- Place the half and half and the reserved two tablespoons of sugar in a saucepan and bring to a boil.
- Place the chopped chocolate in a large glass measuring cup and pour the hot milk mixture over the chocolate, allowing it to sit and melt the chocolate.
- Place the eggs in a bowl and whisk vigorously for about one minute.
- Stir the milk and melted chocolate mixture to combine and slowly drizzle in the beaten eggs, stirring the entire time.
- Pour equal amounts of the custard into the ramekins. There will be bubbles and this will not matter.
- Pour very hot water into the baking pan surrounding the ramekins, bringing it to about half way up the outsides of the ramekins.
- Very carefully transfer the pan into the preheated oven and bake for about 40 minutes, or until the custard is set around the edges and just jiggly in the center.
- Remove from the oven, and remove the ramekins to a wire rack to cool for about 20 minutes.
- Transfer, covered, to the refrigerator for 4 hours to chill.
- May be made a day ahead.
- When ready to serve, run a thin knife around the edge to loosen from the ramekin. Invert over a rimmed plate. The custards will not stick, but you may need to shake the ramekin a bit.
Disclaimer: While I received products from Imperial Sugar, at no cost to me, my opinions about their products are my own and are heartfelt.
Check out this post for the giveaway details and enter the giveaway…and see all the other fabulous chocolate recipes below!