Chocolate Creme Caramel Recipes

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CHOCOLATE CREME CARAMEL



Chocolate Creme Caramel image

This recipe is excerpted from Dorie Greenspan's Baking Chez Moi (Houghton Mifflin Harcourt).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1/3 cup (67 grams) sugar
1 1/4 cups (300 milliliters) whole milk
2 ounces (57 grams) milk, semisweet, or bittersweet chocolate, finely chopped
2 large eggs

Steps:

  • Center a rack in the oven and preheat the oven to 300 degrees F. Line a roasting pan or a 9-by-13-inch baking pan with a double thickness of paper towels. Have it and four 6-to-8-ounce ramekins at hand. Bring a kettle of water to a boil.
  • Reserve 2 tablespoons of the sugar and sprinkle the remaining sugar over the bottom of a small skillet or saucepan, preferably nonstick, and put the pan over medium-high heat. When you see the sugar start to melt around the edges, begin stirring it in small circles, making your way around the edges and then going deeper into the center of the pan, until all the sugar is melted, blended, bubbling and, most important, a medium amber color; stay with the caramel, because the color changes in seconds. You can check the color by dropping a bit on a white plate. As soon as it's the right color, pull the pan from the heat and, being very, very careful (caramel is ferociously hot and sticky), divide it among the ramekins. Hold the ramekins by their tops and swirl to coat the bottoms with caramel. You'll never get the caramel perfectly even, and that will never matter. Place the ramekins in the roasting pan.
  • Put the milk and the reserved 2 tablespoons sugar in a small saucepan and bring to a boil.
  • Put the chopped chocolate in a heatproof bowl and pour the hot milk over it. Let stand for about 5 minutes to melt.
  • Meanwhile, put the eggs in a medium bowl and whisk them for about 1 minute; they'll pale a bit. Using a heatproof spatula, stir the chocolate and milk together until smooth. Then, stirring the eggs without stopping, gradually pour the hot chocolate milk over the eggs and stir until blended. You'll have bubbles on top of the creme, don't worry: You're going to turn the custards over and no one will ever see the bottoms.
  • Divide the custard among the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully slide the pan into the oven.
  • Bake the custards for 35 to 45 minutes, or until they are firm around the edges and just jiggly in the center. Remove the roasting pan from the oven and carefully place the ramekins on a cooling rack. Leave the ramekins at room temperature for about 20 minutes, then transfer them to the refrigerator. Chill for at least 4 hours, or until they are thoroughly cold, before serving. (You can make these 1 day ahead; cover and keep refrigerated.)
  • When you're ready to serve, run a table knife around the edges of the ramekins, then turn the custards over onto small plates with raised rims. You might have to shake the ramekins a little or tap them gently against the plate to cajole the custards to come out, but fear not -- they won't stick.

CHOCOLATE CARAMEL-CREME CANDY CAKE



Chocolate Caramel-Creme Candy Cake image

Inspired by candies from a box of chocolates, this pleasantly bitter caramel creme-filled chocolate cake is sweetened on the outside with a smooth milk chocolate ganache.

Provided by Food Network Kitchen

Categories     dessert

Time 4h55m

Yield 10 to 12 servings

Number Of Ingredients 18

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3/4 cup sugar
1/2 cup heavy cream, at room temperature
1/2 teaspoon kosher salt
1 1/4 teaspoons unflavored gelatin (about 1/2 of one 1/4-ounce packet)
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
8 ounces milk chocolate chips or bars, finely chopped
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
  • Make the caramel creme: Heat 1/2 cup sugar in a small nonstick skillet over medium-high heat. Cook, stirring with a rubber spatula, until it turns dark amber in color, 4 to 5 minutes. Remove the pan from the heat and pour in the heavy cream (mixture will bubble up). When the bubbles subside, add the remaining 1/4 cup sugar and the salt and stir until both dissolve in the caramel. Scrape the caramel into the bowl of a food processor and let cool completely.
  • Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the caramel creme filling into a bowl and refrigerate, checking every 5 minutes, until it is just thick enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.) Before layering the cake, give the mixture a good whisking to aerate it slightly. This will make for a lighter texture.
  • Place one cake on a cake stand and pile the caramel filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

CREME CARAMEL



Creme Caramel image

These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
  • In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
  • Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
  • With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

CHOCOLATE COVERED CARAMELS



Chocolate Covered Caramels image

These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.

Provided by Cheryl Johnson

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h25m

Yield 64

Number Of Ingredients 7

1 cup butter
2 ¼ cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 pound milk chocolate
1 tablespoon butter

Steps:

  • Grease an 8 x 8 inch square pan.
  • In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
  • When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
  • Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
  • Dip caramel squares in chocolate and place on wax paper to cool.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g

CHOCOLATE CARAMELS



Chocolate Caramels image

When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/4 pounds.

Number Of Ingredients 5

1 teaspoon butter, softened
1 cup sugar
3/4 cup light corn syrup
2 ounces unsweetened chocolate, chopped
1-1/2 cups heavy whipping cream, divided

Steps:

  • Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

WHITE CHOCOLATE CREME CARAMEL



White Chocolate Creme Caramel image

Creme caramel has always been my favourite but the white chocolate in this makes it my "favourite" favourite.

Provided by Shaz Bloomfield

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup water
3/4 cup white sugar
1 1/2 cups milk
3/4 cup thickened cream
100 g white cooking chocolate
4 eggs
1/3 cup extra sugar
1 teaspoon vanilla

Steps:

  • Lightly grease 6 oven proof ramekins.
  • Place water and 3/4 cup sugar in a microwave proof bowl and heat on high, stirring every 60 seconds until sugar is dissolved.
  • Continue to heat on high until mixture starts to turn golden.
  • Do not over cook.
  • Pour toffee quickly into ramekins.
  • Put ramekins in a baking dish.
  • Pre heat oven to 160oC.
  • Combine milk and cream in a saucepan and heat over medium-high heat.
  • Stir until mixture is almost to boiling point.
  • Turn off heat and add chocolate.
  • Whisk until chocolate is melted and mixture is smooth.
  • Beat eggs, extra sugar and vanilla in a bowl.
  • Pour in the chocolate mixture, whisking constantly.
  • Pour custard into ramekins.
  • Pour enough boiling water to come halfway up sides of dishes.
  • Cook, uncovered for 30-40 minutes.
  • Remove ramekins from water and refrigerate overnight.
  • To serve, run a knife around the edge of ramekin and turn creme caramel out on to a saucer.
  • Serve with strawberries or peaches.

Nutrition Facts : Calories 406.8, Fat 20.1, SaturatedFat 11.4, Cholesterol 185, Sodium 102.4, Carbohydrate 50, Sugar 46.3, Protein 7.8

CHEF JOHN'S CREME CARAMEL



Chef John's Creme Caramel image

Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h35m

Yield 4

Number Of Ingredients 10

cooking spray
½ cup (scant) white sugar
1 large egg
3 large egg yolks
¼ teaspoon salt
¼ cup white sugar
½ cup creme fraiche
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon orange cognac (such as Grand Marnier®)

Steps:

  • Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
  • Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
  • Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
  • Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
  • Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
  • Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
  • Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
  • Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
  • Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
  • To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g

MOCHA CRèME CARAMEL



Mocha Crème Caramel image

Categories     Coffee     Milk/Cream     Chocolate     Dairy     Egg     Dessert     Bake     Spring     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 15

Custard
2/3 cup sugar
3 tablespoons water
1 1/2 cups whipping cream
1/2 cup milk
1/4 cup sugar
4 ounces imported milk chocolate, chopped
2 1/2 teaspoons instant coffee granules
3 large egg yolks
1 large egg
Ganache
1 1/2 teaspoons instant coffee powder
1/2 teaspoon water
4 ounces imported milk chocolate, chopped
2 tablespoons whipping cream

Steps:

  • For Custard:
  • Position rack in center of oven and preheat to 325°F. Place six 1/2 cup ramekins or custard cups in baking pan. Stir 2/3 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Wash down sugar crystals from sides of pan with brush dipped into cold water. Increase heat to medium-high and bring mixture to boil. Boil without stirring until mixture turns deep golden brown, swirling pan occasionally, about 9 minutes. Immediately divide caramel among ramekins. Carefully tilt ramekins to coat bottoms (not sides) with caramel.
  • Bring cream, milk and 1/4 cup sugar to boil in heavy medium saucepan, whisking until sugar dissolves. Remove from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Whisk in instant coffee, yolks, and egg.
  • Divide custard mixture evenly among caramel-lined ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake until custards are set around edges and centers move only slightly when baking pan is shaken, about 30 minutes.
  • Remove custards from water and cool completely. Refrigerate until very cold, about 4 hours. (Custards can be prepared 1 day ahead.)
  • For Ganache:
  • Dissolve instant coffee in 1/2 teaspoon water in small bowl. Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat and stir in coffee mixture. Cool until just warm to touch.
  • Divide ganache among custards. Spread ganache with back of spoon to cover top of custards completely. Refrigerate until ganache is set, at least 30 minutes. (Can be prepared 3 days ahead; cover.)
  • Run small sharp knife around edge of custards to loosen. Invert custards onto plates and serve.

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From yummly.com


FRENCH CRèME CARAMEL (FLAN AUX OEUFS AU CARAMEL) - MAD ABOUT …
2022-05-01 Whisk the eggs, yolks and sugar vigorously in a medium bowl until paler. Pour in the WARM vanilla milk (not hot - if hot, temper by adding a little at a time) and whisk gently just until combined. Leave to rest for a minute to let the foam subside. Place the ramekins into a large roasting tin lined with baking paper.
From madaboutmacarons.com


CHOCOLATE CRèME CARAMEL - WOOLWORTHS TASTE
1. Preheat the oven to 150°C. Place a greased 21 cm pie dish on a damp tea towel in a deep roasting pan. Heat 2 T sugar in a pan over a medium heat until caramelised, then pour into the pie dish and allow to set while you prepare the custard. 2.
From taste.co.za


CHOCOLATE SALTED CARAMEL PECAN PIE - THERESCIPES.INFO
Nov 4, 2021Place the caramels and four tablespoons of heavy whipping cream in a microwave-safe bowl. Heat them on high power for two to three minutes, stirring every 30 seconds, until the mixture is smooth. 4. One the mixture is smooth, stir in the salt and pecans. 5. Spread the caramel mixture in the bottom of the crust.
From therecipes.info


CHOCOLATE CAKE WITH CARAMEL BUTTERCREAM | RICARDO
Chocolate Cake. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans with removable bottoms and line the bottoms with parchment paper. In a bowl, combine the flour, cocoa powder, baking soda and baking powder. In another bowl, whisk together the eggs, sugar, oil and vanilla for 2 ...
From ricardocuisine.com


CHOCOLATE CREME CARAMEL RECIPE - YOUTUBE
Silky smooth and creamy chocolate creme caramel. Just a few ingredients and super easy to prepare. It's fun to make and definitely better than store bought o...
From youtube.com


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