Chocolate And Caramel Pudding – a delicious recipe with chocolate, egg yolks, flour, heavy cream, milk chocolate, belgian waffles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0F. Place 4 - 13.5 oz ovenproof teacups (or ramekins) in a large baking pan. Place 2 eclair halves in the base of each cup. Whisk egg yolks and flour together. Gradually whisk in cream.Transfer to a medium saucepan along with chocolate. Stir over low heat until chocolate melts then distribute between cups. Cover cups with foil. Pour enough boiling water into pan to come halfway up the sides of cups. Bake for 25-30 mins, or until firm on the surface.
2
Meanwhile, line a baking tray with parchment paper. Arrange waffle strips in single layer on tray. Dust generously with powdered sugar and bake for 4-5 mins, until sugar caramelises.
3
Serve hot chocolate puddings with strawberries and caramelized waffles.
1728
kcal
Calories
109
g
Fat
162
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 None chocolate eclairs, halved lengthwise, 2 None egg yolks, 1 tbsp all-purpose flour, 1 1/4 cups heavy cream, and more.
Yes, Chocolate And Caramel Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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