Caramel Chocolate Custard
Called bonet in Italy's Piemonte region, where these individually baked custards originated, this dessert is deliciously like a gooey chocolate version of the classic crème caramel.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 436 |
| pro | 10 g |
| total fat | 26 g |
| sat. fat | 15 g |
| carb | 52 g |
| fibre | 6 g |
| chol | 155 mg |
| sodium | 92 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 20% |
| vit A | 11% |
| folate | 12% |
-
3 cups (750 mL) milk
6 oz (175 g) bittersweet chocolate, finely chopped
2 oz (60 g) unsweetened chocolate, finely chopped
3/4 cup (175 mL) crushed amaretti cookies (about 12)
4 egg yolks
2 eggs
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) brandy or rum
Chocolate Caramel:
1 cup (250 mL) granulated sugar
2 oz (60 g) bittersweet chocolate, finely chopped
Preparation:
Chocolate Caramel: In heavy saucepan, heat sugar with 1 cup (250 mL) water over medium heat, stirring, until sugar is dissolved. Bring to boil; boil vigorously, without stirring but occasionally brushing down side of pan with pastry brush dipped in cold water, until thick and clear, about 7 minutes.
Add chocolate; stir until melted. Return to boil; boil for 1 minute. Immediately divide among eight 6 oz (175 mL) ramekins or custard cups, swirling each to coat bottom and 1/2 inch (1 cm) up side. Set aside.
In saucepan, bring milk to simmer over medium heat; add bittersweet and unsweetened chocolates and stir until melted. Remove from heat. Add amaretti cookies; let stand for 10 minutes.
In large bowl, whisk together egg yolks, eggs, sugar and brandy; slowly whisk in milk mixture. Pour into prepared cups. Place cups in large roasting pan; pour enough boiling water into pan to come halfway up sides of cups.
Cover pan with lid or foil; bake in centre of 350°F (180°C) oven for 20 minutes. Uncover and bake until centre is no longer jiggly, 30 minutes. Remove from water. Let cool on rack. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)
Run knife around edge of each custard to loosen; invert onto dessert plates, letting excess caramel dribble down sides.
Additional Information
Source
Canadian Living Magazine: January 2004
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