Melt-in-the-mouth caramel cups

By Hope Malau
23 April 2016

We doubt you’ll want to 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

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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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