Chocolate Caramel Custard

Chocolate Caramel Custard Ingredients

-- Caramel --	2 cups Light cream
1 1/2 cups Granulated sugar	6 ounces Semisweet chocolate finely chopped
1/4 cup Water	1 teaspoon Vanilla extract
-- Chocolate Custard --	-- Garnish --
8 Egg yolks	Whipped cream
1/2 cup Granulated sugar	Chocolate Shavings

Instructions for Chocolate Caramel Custard

Preheat oven to 325F.

Make The Caramel: In a small heavy saucepan, dissolve the sugar in the water over low heat. Bring to a boil over medium-high heat, stirring constantly, then let boil without stirring until the syrup turns a deep amber. Quickly remove from the heat and pour an equal quanity of caramel syrup in to each eight 4 ounce ramekins. Place the ramekins in a large baking dish or roasting pan. Set aside.

Prepare the Chocolate Custard: In a medium bowl, combine the egg yolks an sugar until smooth.

In a medium saucepan, bring the cream to a simmer. Gradually whick the hot cream into the yolk-sugar mixture. Add the chocolate and vanilla and stir until smooth.

Strain the custard mixture through a sieve. Dividing evenly, pour the custard into the prepared ramekins. Pour hot water in the baking dish (or roasting pan) to come halfway up the sides of the ramekins. Bake the custards in the middle of the oven for about 30 minutes, or until they are set. Remove from hot water and set on wire racks to cool to room temperature.

Cover and refrigerate for at least 4 hours or overnight. Serve with a rosette of whipped cream and the chocolate shavings.

Main Ingredient: ChocolateCuisine: American

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