Chocolate And Raspberry Crème Caramel

Recipe from What's For Lunch, Honey?  


1 can (about 200 ml) evaporated milk
1 can (about 200 ml) sweetened condensed milk
60g bittersweet chocolate, cut into coarse pieces
1 cinnamon stick
120g fresh raspberries
6 whole eggs, lightly beaten
115g fine granulated sugar


  1. Pre-heat oven to 175-180 degrees C.

  2. To make the caramel, melt the sugar in a non-stick pan over low heat. Keep your eye on it. The sugar just needs to melt and slightly turn into a rich amber color. 

  3. Pour the caramel into 6 ramekin dessert bowls or one large bowl. Quickly swirl the bowl/s so that the caramel covers the bottom and sides. You will have to be quick with this because once the caramel starts to cool down it begins to solidify making it difficult to pour. Allow the caramel to cool before you pour the egg mixture into the bowls.

  4. In a small saucepan heat the milk, cinnamon and chocolate pieces, stirring occasionally to help the chocolate dissolve. Let the mixture cool down to just warm, then remove the cinnamon stick.

  5. Using a balloon whisk, gradually add the eggs to the chocolate-milk mixture. Beat the mixture only lightly because you do not want to have a bubbly or frothy mixture. Place the ramekin bowls into a larger baking or roasting pan, then carefully pour the custard mixture into the dessert bowl/s. Add a few raspberries to each bowl. Bring some water to a boil in a teakettle, then very gently fill the roasting/baking pan with water so that it comes just about halfway up the ramekin bowls.  

  6. Bake in the "bain marie" for about 50 minutes or until golden. To test if the flan is ready, insert a fork into it if it comes out clean remove from oven, allow to come to room temperature then refrigerate for at least 3 hours.


Using a non stick pan to make your caramel will help the caramel to slip off the pan when pouring - easy to clean later too!