Heavenly Chocolate Crème Caramel Recipe

Indulge in the luscious decadence of Heavenly Chocolate Crème Caramel, a dessert that marries velvety smoothness with rich, bittersweet cocoa. Each spoonful offers a perfect balance of creamy custard and a glossy caramel layer, creating a symphony of textures.

With just 20 minutes of prep and 35 minutes of baking, this treat is surprisingly simple yet utterly luxurious. The four-hour chill time ensures a firm, melt-in-your-mouth consistency that’s worth the wait.

This dessert is a showstopper, blending the deep, indulgent flavor of chocolate with the delicate sweetness of caramel. Its silky texture and elegant presentation make it ideal for special occasions or a cozy night in.

Whether you’re a seasoned baker or a beginner, this recipe promises to impress with its effortless sophistication and unforgettable taste.

Ingredients for Heavenly Chocolate Crème Caramel

• For the Caramel:
  • ⅔ cup (5 oz/142 g) granulated sugar
  • 2 tablespoons water
• For the Custard:
  • 1 ⅔ cups (13 fl oz/390 ml) whole milk
  • 2 large eggs, at room temperature
  • 3 large egg yolks, at room temperature
  • ⅓ cup (2½ oz/71 g) granulated sugar
  • ¼ cup (1 ½ oz/43 g) bittersweet chocolate, finely chopped (use high-quality chocolate for best results)
  • 1 tablespoon spiced rum (optional, can substitute with vanilla extract)
  • ½ teaspoon salt

Step-by-Step Instructions

1. Make the Caramel:
   1. Place 5 (6 oz) ramekins in a 9 x 13-inch baking dish and set aside.
   2. In a small saucepan, combine the sugar and water. Heat over low heat until the sugar dissolves.
   3. Bring to a simmer and let it gently bubble until it turns a rich amber color, about 8 to 10 minutes. (Watch closely to avoid burning!)
   4. Immediately remove from heat and divide evenly among the ramekins. Set aside to harden.
2. Make the Custard:
   1. In a medium saucepan, heat the milk over medium heat until it simmers, about 3 minutes.
   2. Turn off the heat and add the chopped chocolate. Let stand for 5 minutes, then whisk until smooth.
   3. In a medium bowl, whisk together the eggs, yolks, and sugar until smooth.
   4. Stir in the rum (if using) and salt.
   5. While whisking constantly, gradually pour the hot milk mixture into the egg mixture. Whisk until fully blended.
   6. Strain the custard through a sieve into a glass measuring jug with a pour spout. Let cool completely or refrigerate for up to 2 days.
3. Bake the Custard:
   1. Preheat the oven to 300°F (150°C). Bring a kettle of water to a boil.
   2. Divide the custard evenly among the prepared ramekins.
   3. Place the baking dish on the middle oven rack and pour boiling water into the dish until it reaches halfway up the sides of the ramekins.
   4. Bake for 30 to 35 minutes, until the edges are set but the center is still slightly jiggly.
   5. Remove from the water bath and let cool to room temperature. Transfer to the refrigerator to chill completely, at least 4 hours or overnight.
4. Serve:
   1. Run a thin knife around the edges of the custards to loosen them.
   2. Invert each ramekin onto a serving plate, allowing the caramel sauce to drizzle over the custard. Serve and enjoy!

Perfect Pairings: Serving Suggestions

Elevate your Heavenly Chocolate Crème Caramel by serving it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a touch of elegance, garnish with a sprinkle of cocoa powder, a few fresh berries, or a sprig of mint. These simple additions enhance the rich flavors and make each bite even more indulgent.

Storage Secrets: Keeping It Fresh

Store any leftover crème caramel in the refrigerator, covered with plastic wrap, for up to 3 days. To maintain its silky texture, avoid freezing. When ready to enjoy, let it sit at room temperature for 10 minutes to take the chill off. This ensures the caramel sauce flows beautifully when inverted.

Time-Saving Tips for Busy Bakers

Prepare the custard mixture up to 2 days in advance and store it in the fridge until you’re ready to bake. This allows you to focus on the caramel and assembly when you’re short on time. Additionally, use a fine-mesh sieve to strain the custard quickly and ensure a smooth, lump-free texture.

Equipment Essentials: Tools You’ll Need

For this recipe, a 9 x 13-inch baking dish and 6 oz ramekins are key for the water bath method. A glass measuring jug with a pour spout makes dividing the custard into ramekins a breeze. Don’t forget a fine-mesh sieve for straining and a thin-edged knife for releasing the custards before serving.

Recipe Variations: Customize Your Creation

Swap the bittersweet chocolate for dark or milk chocolate to adjust the richness. For a non-alcoholic version, omit the rum and add a splash of vanilla extract instead. You can also experiment with flavored salts, like smoked or sea salt, to add a unique twist to the caramel topping.