Chocolate-and-orange crème caramel recipe

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Rating:

4/ 5 stars 4 Votes
  • Cuisine: French
  • Serves 6

I love this dessert. It has a delicious combination of flavours and textures – the orange in the custard and the richness of the chocolate and caramel create a rich treat.

Ingredients

Finely grated zest of 2 oranges
160g dark chocolate buttons
600ml milk
250g caster sugar, plus 3 tbsp extra
120ml water
4 large eggs
2 egg yolks

Preparation

Preheat the oven to 160°C (fan-forced).

Combine the orange zest and chocolate buttons in a small bowl. Bring the milk to a simmer in a small saucepan and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth, then set aside for 5 minutes.

Combine the sugar and water in a medium saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and cook, without stirring, until the mixture is a caramel colour. Pour the caramel into a 20cm ceramic ovenproof dish and swirl it around to coat the sides.

Whisk the eggs, egg yolks and extra sugar in a medium bowl until well combined. Add the milk mixture and stir until smooth, then pour through a strainer into the baking dish. Place the dish in a baking tray and carefully pour hot water into the tray until it reaches halfway up the sides of the dish. Bake for 1¼ hours or until just set. Remove and allow to cool, then refrigerate for at least 6 hours or overnight.

To serve, run a warm dry knife around the edge of the dish and invert the crème caramel onto a plate.

This recipe is an extract from Sunday Life food editor Karen Martini's cookbook, Feasting.

If you enjoyed this Chocolate-and-orange crème caramel recipe then browse more French recipes, dessert recipes, nut-free recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
10 Dec 2010 12:00 AEST
Raimundo
East Burnside
Is the Picture Correct
Is the picture correct doesn't seem right to Me??
Agree(3 people agree)
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