Chocolate Rum Crème Caramel with Lemon Chantilly Cream
Indulgent crème caramel is a custard which features a rich, distinctive, toasted caramel flavour. The chantilly cream is as light as air and brings a gorgeous citrus note that brightens up this elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Makes: 8 servings
All You Need
- 4 whole eggs
- 1 egg yolk
- 1 tbsp (15 mL) Club House Imitation Rum Extract
- 1 cup (250 mL) granulated sugar, divided
- 2 tbsp (30 mL) water
- 2 cups (500 mL) milk
- 2/3 cup (150 mL) chopped dark chocolate
- 1/2 cup (125 mL) whipping (35%) cream
- 2 tsps (10 mL) each icing sugar and Club House Pure Lemon Extract
Preheat oven to 350°F (180°C).
In a bowl, combine all eggs, rum extract and 2 tbsp (30 mL) granulated sugar; set aside.
In a saucepan on medium-high heat, add water and remaining sugar. Stir to combine.
Bring sugar mixture to a boil, boiling until caramel has formed with a golden brown colour. Pour into 8 ramekins. CAUTION: Caramel will be extremely hot.
In a saucepan bring the milk and chocolate to a simmer.
Add hot milk mixture to egg mixture, whisking it in slowly, and then strain the mixture into each ramekin.
Place ramekins in shallow pan and fill pan with water to ¾ of the height of the ramekin. Bake for 50 minutes, remove and chill for at least 4 hours in the refrigerator.
For the Chantilly Cream, in a mixing bowl, whip the cream to soft peaks, then add icing sugar and lemon extract. Continue whipping to stiff peaks.
Garnish chilled ramekins with Chantilly Cream.
Chef’s Tip: Try using Club House Pure Orange Extract in place of the lemon extract in the Chantilly Cream. This recipe is best made the day ahead.