Spooky Crème Caramels

Photo: Charles Schiller; Styling: Lynn Miller

Yield: 8 Servings
Cost per Serving: $.48
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Chill: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 331
  • Fat: 8g
  • Saturated fat: 4g
  • Protein: 7g
  • Carbohydrate: 60g
  • Fiber: 0g
  • Cholesterol: 145mg
  • Sodium: 113mg

Ingredients

  • 2 cups sugar
  • 3 cups milk
  • 5 large eggs
  • Salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Preparation

  1. Preheat oven to 350°F. In a pan mix 1 1/2 cups sugar and 1/3 cup water. Cook over low heat until sugar dissolves. Raise heat to medium-high; cook for 15 minutes, until mixture turns deep amber, swirling pan every few minutes. Divide caramel between 8 6-oz. ramekins.
  2. Warm milk over medium heat until it simmers. Whisk 1/2 cup sugar, eggs, salt and vanilla in a bowl. Whisking constantly, slowly pour in hot milk. Strain, then pour mixture into ramekins over caramel.
  3. Place ramekins in a large baking dish. Pour in hot water until it's halfway up sides of ramekins. Bake until set, 50 minutes. Remove ramekins to a rack to cool. Cover each with plastic; chill for 8 hours.
  4. Melt chocolate; cool to room temperature. On a parchment-lined baking sheet, draw 8 circles as wide as ramekin bottoms. Turn parchment over. Pour chocolate into a ziplock bag; seal it and snip off a corner. In each circle pipe 5 circles and 8 spokes. Refrigerate to set.
  5. Draw a knife around inside edge of ramekin; invert crème caramel onto a plate. Gently lift a web and place on top of custard. Repeat with remaining custards and serve.
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