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17 December 2012,04:17 by
V.Chitralekha

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CHOCOLATE CREME CARAMEL

Serves :
6

Preparation Time :
30 minutes

Preparation Method :

  • Preheat the oven to 160°C / 325°F / Gas Mark 2½. Place an 1- liter  soufflé dish in the oven to heat.
  • Place the granulated sugar and water in a heavy-based saucepan over low heat. Stir until the sugar has dissolved. Bring to the boil, without stirring, and boil until caramelized. Pour into the hot dish, tipping it to coat the bottom and sides. Let cool.
  • Place the milk and grated chocolate in a separate saucepan and heat, stirring occasionally, until the chocolate has dissolved.
  • Meanwhile, beat the eggs and caster sugar together in a bowl with a wooden spoon. Gradually beat in the chocolate milk. Add the vanilla essence. Strain into the prepared dish.
  • Stand the dish in a roasting pan and fill the pan with enough lukewarm water to come halfway up the sides of the dish. Bake in the preheated oven for 1 hour, or until set. Let cool, then invert onto a serving plate. Chill in the refrigerator before serving.

INGREDIENTS

  • 150 granulated sugar
  • 4 tablespoons water
  • 600 ml milk
  • 50 grams plain chocolate, grated
  • 4 eggs
  • 2 tablespoons castor sugar
  • 1 teaspoon vanilla essence

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