Chocolate Crème Caramel

1. 1

   Preheat oven to 325u00b0F.

2. 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. 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. 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. 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. 6

   Turn creme caramel out onto a large serving platter. Garnish with candied orange zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.