INGREDIENTS
Caramel
Vegetable oil spray, for greasing
125 ml water (A)
165 g caster sugar
20 ml water (B)
Chocolate custard
240 ml thickened cream
335 ml full cream milk
1 tsp vanilla bean paste
4 eggs
75 g caster sugar
15 g Dutch processed cocoa powder
METHOD
Caramel
- Prepare a cake tin, 20 cm in diameter, by greasing it with vegetable oil, then set aside.
- Place the water (A) and sugar into a saucepan over medium heat, induction setting 5.
- Once the sugar has dissolved, increase to high heat, induction setting 8 and rapidly boil until the caramel is golden-brown in colour, approximately 20 minutes.
- Remove from the heat, add water (B), and whisk to combine.
- Pour the caramel into the prepared cake tin.
- If using a steam oven with microwave, remove the glass shelf and place a baking and roasting rack in the middle of the oven.
Chocolate custard
- Place the cream, milk and vanilla into a saucepan and bring to the boil over medium heat, induction setting 6.
- Meanwhile, place the eggs and sugar into a bowl and whisk to combine.
- Sieve the cocoa powder over the egg mixture and whisk to incorporate.
- Pour the hot liquids over the egg mixture while continuously whisking.
- Strain the mixture into a jug.
- Pour the custard mixture over the prepared caramel layer, then cover the cake tin with baking paper and foil.
- Place into the steam oven and steam at 85°C for 70 minutes.
- Cool at room temperature, uncovered, for 20 minutes before placing into the refrigerator for a minimum of 3 hours to set, preferably overnight.
- Run a knife around the edge of the tin, then turn the creme caramel out onto a serving plate.
Hints and tips
- This dessert can be stored in the fridge for up to 3 days.
- An indulgently rich take on the classic French Crème Caramel. The Miele steam oven ensures even cooking while maintaining moisture for a perfectly silky, melt-in-your-mouth Chocolate Crème Caramel. Watch Kirsten Tibballs demonstrate this recipe and more on The Chocolate Queen S4 on Foxtel.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
