Chocolate Crème Caramel

• 1 3/4 cups granulated sugar
• 1 cup milk
• 1 1/4 cups heavy cream
• 3.5 oz dark chocolate, chopped
• 1 tsp vanilla extract
• 3 None whole eggs + 3 egg yolks, at room temperature
• 1 None orange, zest cut into thin strips

1. Preheat oven to 325u0b0F.
2. Bring 1 1/4 cups sugar and 1/4 cup water to a boil. Cook for 7 mins, or until mixture is a deep golden caramel color. Transfer to an 8 inch cake pan. Set aside to cool completely.
3. Bring milk and cream to a boil. Remove from heat. Add chocolate and vanilla and set aside for 5 mins. Stir until smooth. Gently whisk together whole eggs, egg yolks and 1/4 cup sugar. Whisk in warm milk mixture then pour over cooled caramel.
4. Line a roasting pan with a folded tea towel. Place cake pan in roasting pan and carefully add enough hot water to reach halfway up sides of cake pan. Bake for 40 mins, or until just set. Let cool completely then chill overnight.
5. For candied orange zest, bring remaining sugar and 1/4 cup water to a boil. Add orange zest and simmer, uncovered, for 5 mins. Remove zest from syrup and drain on a wire rack. Let cool.
6. Turn creme caramel out onto a large serving platter. Garnish with candied orange zest.

sugar, milk, heavy cream, dark chocolate, vanilla, eggs , orange

Taken from recipes-plus.com/api/v2.0/recipes/25642 (may not work)