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Mini Chocolate Creme Caramel

  • Chocolate custard
  • Amber Caramel
  • Caramel in the bottom of 6 oz. ramekins and mini condiment cups
  • In the oven

By Denise Jones, member

April 3rd, 2009

Chocolate Creme Caramel from our Crazy for Chocolate cookbook.  This was my first attempt at this dessert.  I guess I need a little more practice because they didn't release as cleanly from the ramekins as I had hoped, and some of the caramel hardened too much on the bottoms, preventing a nice overflow of caramel when they were inverted.  However, the rich, silky chocolate custard and caramel flavor made up for the slightly flawed presentation. I added some chocolate shavings and chocolate chips for a little more plating pizazz.

Recipe Used: Chocolate Creme Caramel from Crazy for Chocolate


posted in: Gallery, Make it Mini, mini, Chocolate Creme Caramel
Comments (4)

scones writes: legalcat, i will try this cream caramel, just by looking at it,the way you present it,it's very appealing.i'm sure it tasted great. Posted: 12:44 pm on April 19th

peskyone writes: These look so good, a perfect combination. You are such an artiste in arranging your creations. I made caramel for the first time a month or so ago, I made a flan, I agree, it probably does take a bit of practice, I found it tricky. Keep on making it mini. Posted: 9:34 pm on April 5th

legalcat writes: Thank you. I did refrigerate overnight, but the caramel didn't dissolve all the way ;-( Oh well, they were fun to make and eat and I'll just have to keep practicing to get them perfect! Posted: 6:37 pm on April 4th

Pielove writes: legalcat, these look splendid! I find with flan that the custard has to sit in the ramekin for some time (preferably overnight) so that the liquid from the custard can dissolve the caramel to make that sauce. The plating is beautiful too (as ever!), although among my acquaintances, separate plates might be required to prevent dessert poaching and fights!

pie Posted: 4:55 pm on April 4th

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