I did make it but passed it onto my (gluten-free) neighbours who looked after Cleo when I was out of town recently. Baking it forward, so to speak! This is version of the classic French dessert, typically a vanilla-flavoured custard that’s baked in a ramekin you’ve poured some caramel into first (it hardens, perhaps unevenly but don’t worry, when you bake it, it will spread right out and coat the entire ramekin bottom). Once baked, you allow it to come to room temperature then chill it and flip it over so the caramel flows over the custard.
For this version, the custard is made by heating milk, pouring it onto chocolate to melt it then using some of this warm liquid to temper the eggs (mixing slowly and whisking constantly to make sure you don’t get scrambled eggs). Et voilà. Chocolate custard! Since there are so few ingredients, I made sure to use a really good quality chocolate (from Cocoa Barry that I keep on hand for special baking projects) – it’s the place to use the very best you can. The custard is smooth and not too sweet (I tasted it at the liquid stage) which I love in a dessert. A tip on these – Dorie calls for baking them for around 35-45 minutes – don’t be tempted to overbake if they look too “jiggly” to you. I struggled with this step in my own recipe for my book – I know I always think they need more baking but trust yourself – a little jiggle in the oven doesn’t mean they aren’t cooked! I left mine maybe a couple of minutes past 45 and they were slightly too firm. My neighbours, however, didn’t seem to notice according to the text I received about 15 minutes after I delivered them!
All the more reason to make them again, right?
Get a version of the recipe for Dorie Greenspan’s Chocolate Crème Caramel here on p 362 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!