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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
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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

Instructions

  1. Preheat oven to 350°F (180°C).

  2. In a bowl, combine all eggs, rum extract and 2 tbsp (30 mL) granulated sugar; set aside.

  3. In a saucepan on medium-high heat, add water and remaining sugar. Stir to combine.

  4. 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.

  5. In a saucepan bring the milk and chocolate to a simmer.

  6. Add hot milk mixture to egg mixture, whisking it in slowly, and then strain the mixture into each ramekin.

  7. 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.

  8. 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.

  9. Garnish chilled ramekins with Chantilly Cream.

  10. 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.

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