Mexican Chocolate Crème Caramel

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Preparation info

  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in

Vegan Desserts

Vegan Desserts

By Hannah Kaminsky

Published 2015

  • About

I don’t pretend to be an expert on Mexican culture or traditions, but I like celebrations and I love Mexican chocolate! So one year for Cinco de Mayo I decided to experiment. The result was an incredibly decadent, sweet, and slightly spicy dessert that no chocoholic can refuse. It may take a bit of patience to assemble, but your hard work will be rewarded!

Ingredients

Caramel

  • Cup Granulated Sugar
  • 3 Tablespoons Water
  • 1 Teaspoon Corn Syrup

    Method

    Preheat your oven to 325°F and lightly grease 6 2-ounce or 4-ounce ramekins. You’ll end up with a taller crème caramel if you use the smaller ramekins, but don’t be tempted to simply fill a few larger ones to the top, as this dessert is extremely rich!

    Place the sugar, water, and corn syrup for the caramel in a medium saucepan over low heat. Stir just until the sugar dissolves and then stop to prevent crystallization. Increase the heat to medium high and cook until the syrup turns a deep golden brown. Quickly remove from the heat; divide the hot caramel equally among the 6 ramekins. Tilt each ramekin around so that the caramel completely covers the bottom. Let cool for at least 2 minutes.

    Melt the chopped chocolate either in the microwave or in a double boiler, stirring thoroughly until smooth. Set aside, and pull out your food processor or blender. Drain any excess liquid out of the tofu, and then toss it into the machine to purée it. Scrape down the sides and add the sugar, spices, salt, and vanilla. Blend thoroughly before pouring in the melted chocolate. Pulse to combine, scraping down the sides of the bowl once more to ensure that the mixture is completely homogeneous. Pour the chocolate crème into each caramel-lined ramekin, and then place each ramekin into a large baking pan (anything but glass!).

    Pour boiling water into the pan so that it reaches about halfway up the sides of the ramekins, taking care not to splash it into the custard. Bake for 45–50 minutes, until the tops are mostly set but they still jiggle a bit when tapped. Use tongs to remove the ramekins from the water bath, and let stand at room temperature for 5 minutes before inverting onto a plate.

    You could also make these ahead of time and keep them refrigerated. When you’re ready to serve, simply dip the ramekins into boiling water for about a minute to liquefy the caramel again, run a knife around the sides to loosen it, and tip the whole thing out onto a plate.