Chocolate crémeux with caramel

These thick and luscious custards are simple to make and a nice finish to a dinner party. Make the chocolate creams a day ahead and chill them overnight. The caramel, however, is best made on the day. We love the combination of caramel, chocolate and custard, but the custards are also great topped with chopped shop-bought candied nuts or sliced fruit.

You'll need

500 ml (2 cups) milk 300 ml pouring cream ½ vanilla bean, split and seeds scraped 110 gm (½ cup) caster sugar 6 egg yolks 190 gm dark chocolate (63% cocoa solids), coarsely chopped   Caramel 250 gm caster sugar


  • 01
  • Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy. Gradually add hot milk mixture, stirring to combine, then return to a clean saucepan and stir continuously over low heat until mixture thickly coats the spoon (14-15 minutes).
  • 02
  • Remove from heat and add chocolate and stir until smooth. Pour into a bowl placed over ice and stir occasionally until cooled (10 minutes). Divide mixture among six shallow 200ml dishes and refrigerate until set (at least 6 hours, or overnight).
  • 03
  • For caramel, scatter sugar over the base of an extra-large frying pan over medium heat and cook, without stirring, until sugar begins to caramelise at the edges (1 minute), then stir occasionally with a wooden spoon until sugar is caramelised (4-6 minutes). Pour onto a lightly oiled and warmed oven tray and tilt tray to thinly spread caramel. Stand to cool and set (20-25 minutes), then break caramel into shards and serve on top of crémeux.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Apr 2017

You might also like...

Braising recipes


Tempered chocolate

Autumn recipes


Lamb with orzo and olives

Italian recipes


Braised chicken with mushrooms

Fast autumn recipes


Roast trout with green lentil and warm bacon dressing

Chocolate recipes


O Tama Carey's pipis with bay leaves and gentle curry sauce

Apple recipes


O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Autumn vegetarian recipes


Stracciatella with lemon and orange

Almond recipes


conversion tool