White Chocolate Creme Caramel

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly grease 6 oven proof ramekins.
  • Place water and 3/4 cup sugar in a microwave proof bowl and heat on high, stirring every 60 seconds until sugar is dissolved.
  • Continue to heat on high until mixture starts to turn golden.
  • Do not over cook.
  • Pour toffee quickly into ramekins.
  • Put ramekins in a baking dish.
  • Pre heat oven to 160oC.
  • Combine milk and cream in a saucepan and heat over medium-high heat.
  • Stir until mixture is almost to boiling point.
  • Turn off heat and add chocolate.
  • Whisk until chocolate is melted and mixture is smooth.
  • Beat eggs, extra sugar and vanilla in a bowl.
  • Pour in the chocolate mixture, whisking constantly.
  • Pour custard into ramekins.
  • Pour enough boiling water to come halfway up sides of dishes.
  • Cook, uncovered for 30-40 minutes.
  • Remove ramekins from water and refrigerate overnight.
  • To serve, run a knife around the edge of ramekin and turn creme caramel out on to a saucer.
  • Serve with strawberries or peaches.
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