Créme Au Chocolat / Baked Chocolate Cream

Here is my Créme Au Chocolat, a french dessert for January month's Home Baker's Challenge. 

This is a classic, perfect and easy to make dessert to share with your loved ones.

Thanks to Priya Suresh for starting the group and also for hosting this month's challenge. To know more about Home Baker's Challenge click here.

Serves - 4 to 5 people

Ingredients:

Egg yolk - 3 nos
Milk - 125 ml (½ cup)
Fresh cream - 250 ml ( 1 cup)
Sugar -3 tbsp
Dark chocolate - 100 grams ( chopped)

Directions:

Add milk and cream in a pan; allow to boil in medium flame.



Meanwhile in a separate bowl, add egg yolks and sugar. Mix well and keep aside.

When the milk and cream mixture starts to boil, remove from the flame; then add the chopped chocolate and mix well.

Once it is dissolved completely; stir the egg mixture into the hot milk.

(Remember to stir continuously when you do this, otherwise it will become scrambled egg)

Preheat oven to 200 deg C.

Boil 2 cups of water in a vessel, pour this hot water into a baking tray or pan and place the oven proof moulds / ramekins. Keep aside.

Strain the mixture (optional) and pour into oven proof moulds which is placed in the baking tin with hot water.

Bake at 160 deg. Celsius for 20 - 25 minutes (temperature may vary for different ovens).

Check regularly after 20 minutes. The middle of the creams should be soft (the creams will settle once they cool down). 

Remove the baking pan from oven. 

Allow it cool completely; cover it with foil and refrigerate for at least 2 hours.  

Enjoy it with whipped cream or with extra grated chocolate!

Notes:

Don't bake it for long, you will not get perfect texture.

Adjust the sugar level according to your taste.