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Mocha Creme Caramel

Author/Submitted by:
Servings: 1
Categories: Chocolate / Custards / Desserts

1  Cup  Sugar, (Plus 7 Tbsp.)
1/4  Cup  Water
2  Cups  Half And Half
4  Ounces  Milk Chocolate Chopped
1  Tablespoon  Instant Espresso Powder
2    Eggs
2    Egg Yolks
1/2  Teaspoon  Vanilla
1  Pinch  Salt
    -----Chocolate Layer-----
3  Tablespoons  Half And Half
2  Ounces  Semisweet Chocolate, chopped
2  Ounces  Milk Chocolate, chopped
1  Teaspoon  Instant Espresso Powder

For Custard: Preheat oven to 325. Lightly butter six 3/4-cup OR 7 1/2-cup custard cups. combine 1 cup sugar and 1/4 cup water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium-high and cook without stirring until syrup turns deep amber. Pour caramel in bottom of buttered cups. Bring half and half to boil in heavy medium saucepan. Remover from heat. Add milk chocolate and espresso powder. Stir until chocolate is melted and smooth. In large bowl, whisk eggs, yolks, vanilla, salt, and remaining 7 tablespoons sugar. Whisk in chocolate mixture. Place custard cups in large baking pan. Divide custard evenly among the cups. Pour enough hot water into baking pan to come 1 inch up side of cups. Bake until custards are set but still move slightly in center when shaken, about 45 minutes. Remove custard from water and cool completely. For Chocolate Layer: Heat half and half in heavy small saucepan over medium heat until hot. Add semisweet chocolate, milk chocolate and espresso powder. Stir until chocolate melts and mixture is smooth. Spread warm chocolate mixture evenly over custards. Refrigerate custards. To serve, run knife around edge of each and invert onto plate.

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