Recipes+
Ingredients
Method
Choclate creme caramel
1.Preheat oven to 160°C/140°C fan forced.
2.Combine sugar and 1/4 cup water in a medium saucepan. Stir over low heat without boiling until sugar has dissolved. Increase heat, bring to the boil. Cook for 7 minutes or until mixture is a deep golden caramel colour. Pour toffee into base of a 20cm round cake pan. Set aside to cool completely.
3.Combine milk and cream in a medium saucepan. Bring to the boil; immediately remove from heat. Add chocolate and vanilla; stand for 5 minutes to let chocolate melt. Stir until smooth.
4.Gently whisk eggs, egg yolks and half the extra sugar to combine. Pour milk mixture into egg mixture and stir. Pour custard into cake pan over toffee.
5.Line a roasting pan with a folded tea-towel. Place cake pan in roasting pan and pour hot water into roasting pan to reach halfway up sides of cake pan. Bake for 40 minutes or until just set. Cool completely; chill overnight.
6.Combine remaining extra sugar and 1/4 cup water in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil. Add zest; simmer, uncovered, for 5 minutes. Remove toffee zest from syrup and drain on a wire rack; cool.
7.Turn out creme caramel onto a large serving plate. Serve topped with orange zest.
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