Mocha Crème Caramel

Recipe Ingredients

		Custard
1 cup	198g / 7oz	Sugar - (plus 7 tbsp.)
1/4 cup	59ml	Water
2 cups	474ml	Half and half
4 oz	113g	Milk chocolate chopped
1 tablespoon	15ml	Instant espresso powder
2		Eggs
2		Egg yolks
1/2 teaspoon	2.5ml	Vanilla
1		Salt
		Chocolate Layer
3 tablespoons	45ml	Half and half
2 oz	56g	Semisweet chocolate - chopped
2 oz	56g	Milk chocolate - chopped
1 teaspoon	5ml	Instant espresso powder

Recipe Instructions

For Custard:

Preheat oven to 325. Lightly butter six 3/4-cup OR 7 1/2-cup custard cups. combine 1 cup sugar and 1/4 cup water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium-high and cook without stirring until syrup turns deep amber. Pour caramel in bottom of buttered cups.

Bring half and half to boil in heavy medium saucepan. Remover from heat. Add milk chocolate and espresso powder. Stir until chocolate is melted and smooth. In large bowl, whisk eggs, yolks, vanilla, salt, and remaining 7 tablespoons sugar. Whisk in chocolate mixture.

Place custard cups in large baking pan. Divide custard evenly among the cups. Pour enough hot water into baking pan to come 1 inch up side of cups. Bake until custards are set but still move slightly in center when shaken, about 45 minutes. Remove custard from water and cool completely.

For Chocolate Layer:

Heat half and half in heavy small saucepan over medium heat until hot. Add semisweet chocolate, milk chocolate and espresso powder. Stir until chocolate melts and mixture is smooth. Spread warm chocolate mixture evenly over custards. Refrigerate custards. To serve, run knife around edge of each and invert onto plate.

Source:
the California Culinary Academy

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