Chocolate Cardamom Creme Caramel

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large
  • 2 Egg yolks, large

• Canned Goods

  • 1 1/2 cups Coconut cream

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup 70% dark chocolate
  • 4 Cardamom pods
  • 7/16 cup Natural brown sugar
  • 1/4 tsp Sea salt
  • 3/4 tsp Vanilla

• Liquids

  • 2 tbsp Water

Found on thekitchenmccabe.com

Description

Ingredients

• FOR THE CARAMEL:
• 2 tablespoons Water
• 1 tablespoon Maple Syrup
• ¼ cup Turbinado Sugar
• FOR THE CUSTARD:
• 1½ cups Coconut Cream (not milk - use the thick, solid cream at the top of the can of coconut milk or specifically buy coconut cream)
• 4 Cardamom Pods, crushed
• ¼ teaspoon Sea Salt
• 3 tablespoons Turbinado Sugar
• ½ cup 70% Dark Chocolate (use a good quality chocolate. I used Valrhonas 70%), chopped
• 2 Egg Yolks (large)
• 1 Egg (large)
• ¾ teaspoon Vanilla

Directions

• FOR THE CARAMEL:
• Place the water, maple syrup, and turbinado sugar in a saucepan. Bring to a boil over medium/high heat, swirling the pan every now and then to dissolve sugar.
• Let the syrup boil for about 2 minutes, or until it thickens and becomes a slighty darker amber color (this can be tricky since the sugars used are already dark. Another way to test if its ready is to drop a tiny bit of syrup in cold water. If it hardens, its ready. Take care not to burn, as this can happen easily).
• Pour the syrup into 4-5 ramekins, dividing evenly between them, Working quickly, swirl the caramel around the bottom of each ramekin so that it is evenly coated.
• FOR THE CUSTARD:
• Preheat the oven to 325 degrees. Place the caramel coated 4-5½ cup ramekins in an 8x8 baking pan.
• Place the coconut cream, cardamom pods, sea salt, and turbinado sugar in a saucepan and bring just to a boil over medium heat, stirring to dissolve sugar.
• Immediately remove from heat and cover. Let the cream mixture steep for 10 minutes.
• Heat the cream again over medium heat, just to steaming. Remove from heat and add in the chopped chocolate. Whisk until the chocolate is fully melted and mixture is sooth (there should be no speckles of chocolate remaining). Set aside.
• Place the egg yolks, egg, and vanilla in a mixing bowl.
• Whisk until smooth, about 1 minute.
• Strain the chocolate mixture over the egg mixture, whisking the chocolate mixture into the egg as it drizzles in. Discard solids remaining in sieve .
• When mixture is smooth, divide it equally among the caramel coated ramekins in the baking pan.
• Place the pan in the preheated oven on the center rack. Carefully pour very hot water into the pan so that it comes ⅔ of the way up the sides of the ramekins.
• CAREFULLY slide the rack back in the oven and bake for 30-35 minutes, or until the centers jiggle only slightly when shaken.
• Carefully remove the baking pan from the oven and remove the ramekins from the pan. Let cool on the counter for about 30 minutes, then place in the refrigerator.
• Chill the creme caramels for at least 6 hours and up to two days.
• TO SERVE:
• Slide a sharp knife around the sides of a custard and invert it on a dessert plate. Let the syrup drizzle out on top of the custard. Serve chilled with whipped cream, if desired.