Melt-in-the-mouth caramel cups

By Drum Digital
26 May 2015

We doubt you’d share even a spoonful of this delicious chocolate caramel dessert.

Serves: 6

Preparation: 10 min

Cooking: 30 min

500 ml (2 c) cream

125 ml (½ c) milk

pinch of salt

250 ml (1 c) sugar

2,5 ml (½ t) vanilla essence

400 g milk chocolate, finely chopped

5 egg yolks

Preheat the oven to 180 °C

1. Heat the cream, milk and salt in a small saucepan over medium heat until hot. Cover to keep warm.

2. Combine the sugar and 60 ml (¼ c) water in another small saucepan over medium heat until the sugar dissolves. Cook, swirling the pan occasionally. Remove from heat and carefully add the warm cream mixture to the caramel.

3. Stir in the vanilla essence and chocolate and stir until smooth. Whisk the yolks in a medium-sized bowl and add the caramel mixture in a thin stream while stirring.

4. Divide the mixture among 6 ramekins and place in a bain-marie. Tightly cover the ramekins with foil and bake for 25 minutes or until set around the edges and almost set in the middle.

5. Remove the ramekins from the water and allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold.

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