Chocolate Cream with Caramel

Ingredients

• Oil (for the molds)
• 120 g raw cane sugar
• 1 egg
• 2 egg yolks
• 75 g dark chocolate
• 200 ml milk
• 150 ml whipping cream

Instructions

1. 1.

   Lightly oil the molds. Beat 50 grams of sugar with the egg and egg yolks in a bowl.

2. 2.

   Coarsely chop the chocolate, bring milk and cream to a boil in a pot, then pour into the egg mixture while stirring.

3. 3.

   For the caramel glaze simmer the remaining sugar with 2 tbsp water in a small pot until golden brown. Immediately pour into the molds and swirl to distribute evenly on the bottom.

4. 4.

   Sift the chocolate-egg mixture through a sieve and fill the molds.

5. 5.

   Place the molds in a baking dish and add boiling water up to half the height of the molds. Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2) for about 30 minutes until set.

6. 6.

   Let the cream cool, then pour onto plates for serving.