19/06/2026
A decadent winter dessert! Chocolate Crème Caramels 🍫
What you'll need ~
For the caramel:
100g caster sugar
2 Tablespoons water
For the custard crème:
2 cups full-cream milk
1 vanilla pod (or 1 T vanilla paste)
20g cocoa powder, sifted
20ml double-thick plain yoghurt
2 free-range eggs
3 free-range egg yolks
70g caster sugar
Preheat the oven to 160°C and spray 6 flan moulds with nonstick cooking spray. To make the caramel, place the caster sugar and water in a small saucepan over a medium heat until the sugar has completely dissolved. Do not stir. Increase the heat and allow the sugar to caramelise until golden brown. Allowed to cool slightly, then pour 1 T caramelised sugar into the bottom of each mould. Allow to stand for 10 minutes until cooled to room temperature.
Let's get baking ~
To make the custard crème, place the milk and vanilla pod in a small saucepan and bring to a simmer. Meanwhile, combine the cocoa and yoghurt. In a separate bowl, whisk together the whole eggs, egg yolks and caster sugar. Whisk the warm milk into the egg mixture until combined, then add the chocolate-yoghurt mixture and whisk until combined. Remove the vanilla pod.
Place the flan moulds into a deep baking tray and top up with as much hot water as possible without flooding the moulds. Pour the crème mixture into the moulds until full to the brim. Bake for 20–25 minutes, or until slightly set. Remove from the baking tray and chill for at least 24 hours. To serve, loosen the edges of the crème caramel using a clean butter knife, then invert onto serving plates.
