Chocolate and Coffee Cream Caramel

 

Ingredients:

500 ml milk

100 g plain dark chocolate, cut into pieces

1 tbsp instant coffee

3 eggs

2 egg yolks

1/2 cup brown sugar

1 tsp vanilla essence

sifted cocoa powder, to decorate

Topping:

125 ml double cream

2 tbsp sugar

1/2 tsp vanilla essence

Direction:

1. Pour the milk into a saucepan and bring to just boil. Remove from the fire, add the chocolate pieces and instant coffee, and stir to mix until the chocolate has melted.

2. In a medium bowl. whisk the whole eggs, egg yolk, sugar and vanilla until just mixed. Gradually add the hot chocolate milk and whisk until smooth. Strain through a sieve into the pan. Pour into 4 heatproof mugs or bowls. Cover each mug with aluminum foil and arrange them in a steamer pot insert.

3. Pour water in a steamer, let it boil and steam the cream caramel for 1 hour or until the caramel are set and the top can be lightly pressed by fingertip.

4. Leave to cool, then transfer to the refrigerator for at least 5 hours until chilled. Just before serving, whip the cream, sugar and vanilla until stiff peak form. Spoon the topping over the caramel and dust lightly with cocoa powder.