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Mocha Creme Caramel
Author/Submitted by:
Servings: 1
Categories:
Chocolate
/
Custards
/
Desserts
Ingredients:
-----Custard----- 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
Directions:
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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