Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, chocolate creme caramel (chocolate custard pudding). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chocolate Creme Caramel (Chocolate Custard Pudding) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Chocolate Creme Caramel (Chocolate Custard Pudding) is something that I have loved my entire life. They are fine and they look wonderful.

eBay Is Here For You with Money Back Guarantee and Easy Return. With the beaters still going, slowly add the beaten eggs, a little at a time, until fully incorporated. It's a French word but it's also known as flan, caramel pudding or custard pudding. The creme or custard and the caramel.

To get started with this particular recipe, we must prepare a few components. You can have chocolate creme caramel (chocolate custard pudding) using 15 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Creme Caramel (Chocolate Custard Pudding):

1. Get Caramel Sauce
2. Prepare 5 Tbsp (60 g) granulated sugar
3. Make ready 2 Tbsp water
4. Take 1.5 Tbsp water, for last addition
5. Take Chocolate Pudding
6. Prepare 180 g (6.3 oz) milk chocolate, couverture
7. Take 2 tsp (4 g) cocoa powder, sugar-free
8. Prepare 270 g (9.5 oz) milk
9. Get 1 tsp granulated sugar, for milk
10. Make ready 3 eggs (around 180g, 6.3 oz, without shell)
11. Get 2 Tbsp granulated sugar, for egg
12. Take Toppings, optional
13. Make ready whipped cream
14. Prepare cherries
15. Make ready rum

It's smooth and creamy chocolate pudding! 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.

Instructions to make Chocolate Creme Caramel (Chocolate Custard Pudding):

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2. 【For Caramel Sauce】 Put the granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When the edge becomes yellow, move the pot sometimes to make it evenly golden.
3. When it turns golden brown and steam rises strongly, turn off the heat. - Add 1.5 Tbsp water. Please be careful as the hot caramel splash. Stir it to smooth. If it becomes uneven, heat on low heat to smooth. Pour the caramel into cups. Set aside.
4. 【For Chocolate Pudding】 Preheat an oven to 170℃ / 338F. Put chocolate into a bowl. If chocolate is a large block, cut it into small pieces. Pour the milk into another bowl. Add 1 tsp granulated sugar to the milk and stir. Microwave the milk at 500 W for 2 mins or until steam rises. (The granulated sugar prevents scum from forming on the milk.)
5. Pour the hot milk over the chocolate until the chocolate is soaked. Microwave it at 500 W for 1.5 mins. Melt it until smooth while stirring slowly.
6. Sift cocoa powder over the chocolate milk, and mix. Use a whisk to stir until smooth and cocoa lumps disappear. Add the remaining slightly warm milk in 2 parts, and stir well each time. Set aside. Set aside.
7. Put eggs in a large bowl. Mix gently so as not to foam until it gets watery. Crush the yolks and scoop egg liquid up and let it slip through your whisk. Repeat until smooth. Add granulated sugar, and stir well for 1.5 mins.
8. Pour half of the chocolate milk into the egg while straining, stir well for 1.5 mins until smooth. Pour the remaining chocolate milk while straining, stir well for 1.5 mins until smooth. Strain the mixture again.
9. Pour the mixture into each cup. Put a deep-sided container (heat‐resistance) on a baking tray, and line the deep-sided container with a cloth. Pour plenty of 50℃ / 122 F hot water into the container. If you mix water and boiling water in the same ratio, it reaches about 50℃ / 122 F.
10. Place the cups in hot water and cover each cup with aluminum foil. Bake it at 150℃ / 302 F for 35-40 mins. Bake them until the center shakes a little.
11. After baking, leave it in the oven for 5 mins with the door closed. Use the residual heat to cook to the center. 5 mins later, take it out, and quickly cool down with ice water. Let them cool in a fridge overnight.
12. Put the bottom of the cup in hot water for 5 mins to loosen the caramel. Use a wet spoon to push the edge. At first, push it lightly and make one turn, then make several turns while pushing deeper gradually. Continue to push until caramel will exude.
13. Place a plate on the top, and turn upside down and shake strongly. After the pudding falls on the plate, remove the cup.
14. Serve it with whipped cream and a cherry, drip some rum on. It's smooth and creamy chocolate pudding!

Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully slide the pan into the oven. Remove the roasting pan from the oven and carefully place the ramekins on a cooling rack. Here is how you can achieve it. CHOCOLATE CREME CARAMEL CUSTARD…Twist to the classic!.

So that is going to wrap it up for this special food chocolate creme caramel (chocolate custard pudding) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!