French Crème Caramel
A classic French dessert made with caramelized sugar, creamy leche, and a rich chocolate sauce.
Ingredients
- ●1 1/2 cups Milk
- ●1 can (14 oz) Leche
- ●2 oz (60g) Chocolate
- ●1 package (12 oz) Flanstore-bought or homemade
- ●1 tsp (5mL) Heavenlyoptional, for garnish
- ●1 tsp (5mL) Filipinooptional, for garnish
- ●1 cup (200g) Granulated sugar
- ●2 tbsp Unsalted butter
- ●3 Large eggs
- ●1 tsp Vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium saucepan, combine the sugar, 1/4 cup water, and 1 tablespoon butter. Cook over medium heat, stirring occasionally, until the sugar dissolves.
- 3
Increase the heat to medium-high and cook, without stirring, until the sugar turns a deep amber color, about 5-7 minutes.
- 4
Remove from heat and slowly pour in the milk, whisking constantly to prevent the mixture from boiling over.
- 5
Return the saucepan to medium heat and cook, stirring constantly, until the caramel sauce thickens, about 5 minutes.
- 6
Remove from heat and stir in the chocolate until melted and smooth.
- 7
Pour the caramel sauce into 6 (1/2 cup) ramekins or custard cups.
- 8
Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
- 9
Remove from the oven and let cool to room temperature.
- 10
Cover and refrigerate for at least 2 hours or overnight.
- 11
To serve, run a knife around the edges of each ramekin and invert onto plates.
- 12
Drizzle with additional caramel sauce, if desired.