This cheat version of a creme caramel can be made on the stovetop with a handful of ingredients, and its caramel flavour comes from everyone’s favourite Caramilk.
Ingredients
- 2 tsp gelatine
- 180g Caramilk chocolate, chopped
- 300ml cream
- 4 egg yolks
- 395g tin condensed milk
For topping
- 180g Caramilk chocolate
- 60ml cream
Method
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Step 1Place 1/2 cup water in a small bowl and sprinkle over gelatine. Set aside to bloom.
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Step 2Place chopped Caramilk in a metal bowl. Heat cream until just about to boil, then remove and pour over Caramilk. Leave for five minutes, then stir until smooth.
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Step 3In another bowl, whisk together egg yolks and condensed milk. Add melted Caramilk mixture and softened gelatine mixture. Whisk, then pour into a medium saucepan and heat, stirring continuously, until just about to boil. Remove from heat then pour mixture through a strainer to remove lumps. Pour evenly into six serving glasses. Refrigerate for at least an hour to set.
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Step 4To make topping, melt Caramilk with cream in short bursts in the microwave. Stir until smooth, then spoon over set creme Caramilks. Return to the fridge until ready to serve.
Recipe Notes
+ 1 hour refrigeration.
- For a slightly ‘healthier’ version, you can use evaporated milk instead of cream.
- These can be made a day ahead of when you need to serve them - just keep them in the fridge loosely covered with cling film.
- Recipe and photo by Greer Worsley.
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