Caramel Chocolate Custard Caramel Chocolate Custard

Author: Canadian Living

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 cr? caramel.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2004


Chocolate Caramel:


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 92 mg
  • Protein 10 g
  • Calories 436.0
  • Total fat 26 g
  • Cholesterol 155 mg
  • Saturated fat 15 g
  • Total carbohydrate 52 g


  • Iron 20.0
  • Folate 12.0
  • Calcium 14.0
  • Vitamin A 11.0
Share X

Caramel Chocolate Custard