Chocolate Creme Caramel
- 3/4 cup sugar, divided
- 2 cups low-fat milk or plain soymilk
- 3 oz. bittersweet chocolate, chopped
- 3 large eggs
- 1 tsp. vanilla extract
- Preheat oven to 325F.
- Combine 1/2 cup sugar and 2 Tbs.
- water in saucepan.
- Bring to a boil, stirring once or twice to dissolve sugar.
- Cook over medium heat 4 to 6 minutes, or until amber, swirling occasionally, but not stirring, to ensure even coloring.
- Divide among 6 ramekins, tilting to coat bottom and sides.
- Heat milk and chocolate in saucepan over medium heat 3 to 4 minutes, or until chocolate melts and milk is hot, but not boiling.
- Whisk eggs, 1/4 cup sugar and vanilla in large bowl.
- Whisk milk mixture into egg mixture.
- Ladle custard into ramekins.
- Set ramekins in large roasting pan; pour hot water in pan to one-third up sides of ramekins.
- Bake 30 to 35 minutes, or until knife inserted in center comes out clean.
- Cool.
- Refrigerate until ready to serve.
- Run knife around inside edge of each creme.
- Invert onto plates, and serve.
sugar, lowfat milk, bittersweet chocolate, eggs, vanilla extract
Taken from www.vegetariantimes.com/recipe/chocolate-cr-me-caramel/ (may not work)