Desserts Recipes - Mocha Crème Caramel Recipe

Ingredients

SERVES 6

• 150g/5oz granulated sugar

• 3 tablespoons water

• 350ml/12fl oz whipping cream

• 125ml/4fl oz milk

• 50g/2oz caster sugar

• 100g/4oz milk chocolate

• 2 1/2 teaspoons instant coffee powder

• 3 egg yolks

• 1 egg

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Method:

1. Preheat the oven to 170°C/325°F/Gas mark 3. Place 6 x 125ml/4fl oz ramekins in a roasting pan.

2. Stir the granulated sugar and water in a heavy-based small saucepan over a low heat until the sugar dissolves. Increase the heat to medium-high and bring the mixture to the boil.

3. Boil without stirring for about 9 minutes, until the mixture turns a deep golden brown. Immediately divide the caramel among the ramekins.

4. Bring the cream, milk and caster sugar to the boil in a heavy medium-sized saucepan, whisking until the sugar dissolves. Remove from the heat.

5. Add the chocolate and stir until the chocolate melts and the mixture is smooth. Whisk in the coffee, yolks and egg.

6. Divide the custard mixture evenly among the ramekins. Add enough hot water to a roasting tin to come halfway up sides of the ramekins.

7. Bake until the custards are set around the edges and the centers move only slightly when the baking tin is shaken, about 30 minutes.

8. Remove the custards from the water and cool completely. Refrigerate for at least 4 hours. Invert custards onto plates and serve.