Mexican Chocolate Creme Caramels Recipe

Name: Mexican Chocolate Creme Caramels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 tsp. light corn syrup; 6 oz. finely chopped bittersweet chocolate; 1 12-oz. pkg. extra firm silken tofu, drained; 1/2 cup sugar; 1 tsp. ground cinnamon; 1/2 tsp. vanilla extract; 1/4 tsp. cayenne pepper; 1/4 tsp. chili powder; 1/4 tsp. salt; 1 pinch cracked black pepper

Servings: persons

1
Preheat oven to 325F, and lightly grease six 4-oz.
2
ramekins.
3
To make Caramel: Stir together sugar, corn syrup, and 3 Tbs.
4
water in medium saucepan; bring to a boil over medium-high heat.
5
Boil 7 to 8 minutes, or until syrup turns deep golden brown.
6
Quickly remove from heat; divide hot caramel equally among prepared ramekins.
7
Tilt and turn each ramekin so caramel completely covers bottom.
8
Cool at least 2 minutes.
9
To make Creme: Melt chocolate in microwave or double boiler until smooth.
10
Set aside.
11
Puree tofu in blender or food processor until smooth.
12
Add remaining ingredients, and blend until smooth.
13
Add chocolate, and blend until combined.
14
Pour chocolate mixture into ramekins, then place ramekins in large baking pan.
15
Place baking pan with ramekins in oven, then carefully pour boiling water into pan to reach halfway up sides of ramekins, taking care not to splash water into custards.
16
Bake 45 to 50 minutes, or until tops are mostly set but custards still jiggle a bit when tapped.
17
Use tongs to remove ramekins from water bath; let stand at room temperature 5 minutes before inverting onto plate.

536

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sugar, 1 tsp. light corn syrup, 6 oz. finely chopped bittersweet chocolate, 1 12-oz. pkg. extra firm silken tofu, drained, and more.

Yes, Mexican Chocolate Creme Caramels falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chocolate Creme Caramels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions