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Chocolate cream caramel


  • Preheat oven to 175°C fan forced (195°C normal). 
  • Place 1 cup sugar and 1 cup cold water in a heavy-bottomed pot and cook until caramelised, swirling at regular intervals. (DON'T WHISK OR STIR.) Then pour the liquid into a large, lightly oiled oven dish.
  • Melt the chocolate and milk in a pot over a low heat, stirring now and again.
  • Then whisk the egg yolks, whites and remaining sugar using a hand mixer until thickish. Add chocolate mixture, little by little, continually whisking.
  • Sprinkle the crushed biscuits over the caramel and pour in the chocolate custard. Then place the dish in an oven tray and fill half to two-thirds with boiling water. Cook in the oven for 50-60 mins. Remove and set aside to cool.
  • Invert the dessert on to a large dish and serve with cream and/or ice cream on the side.


  • 2½ cups sugar
  • 1 cup cold water
  • cooking oil spray
  • 220 gm dark cooking chocolate, broken up
  • 750 ml milk
  • 5 egg yolks
  • 2 egg whites
  • 4-5 Amaretti biscuits, crushed
  • boiling water

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 lb450 gm