Chocolate Kahlua Custards
(makes 8 x 125ml souffle-size dishes or oven-proof espresso cups)
This Mexican inspired, deeply rich chocolate dessert offers a twist on
Creme Caramel. It is adapted from a recipe by Chicago chef Rick
Bayless. Measure almond essence judiciously, away from the bowl, as a
little goes a long way. Enjoy with a shot glass of Kahlua poured over
100g (1/2 cup) sugar
65ml (1/4 cup) water
125ml (1/2 cup) cream
375ml (1 + 1/2 cups) milk
125g dark (70%) chocolate (tablet, chopped)
65g (1/3 cup) sugar
1 cinnamon quill
4 large eggs
15ml (1 tbsp) Kahlua
1/2 tsp vanilla extract
1/4 tsp almond essence
- Place sugar and water into a small heavy based saucepan set over a low heat. Stir till sugar is barely dissolved.
heat to medium and simmer sugar syrup without stirring till syrup
begins to colour. Swirl pot over the heat frequently till syrup is an
even deep amber colour.
- Working quickly and carefully,
evenly divide caramel among 8 souffle dishes. Tilt and turn dishes to
distribute the caramel on the base of the souffle dish and slightly up
the sides. Place dishes into a deep roasting tray.
cream and milk into a medium-sized pot, add chocolate, sugar and
cinnamon and place over medium heat. Stir till chocolate is melted and
amalgamated and slowly bring to just below the boil.
- Remove from heat, cover and leave to steep for 20 minutes.
- Preheat oven to 165°C.
a small bowl place eggs, Kahlua, vanilla extract and almond essence and
whisk, without creating froth, till just combined. Pour into warm milk
mixture and lightly whisk just to combine. Once again try not to create
froth. Strain mixture through a fine sieve into a large jug. This will
remove any strands of egg white and the cinnamon quill.
- Pour chocolate custard into caramel-lined souffle dishes.
into preheated oven and pour hot water into roasting tray to come
three-quarters of the way up the sides of the souffle dishes. Loosely
cover with a sheet of aluminium foil and bake for 25-30 minutes till
the custard has barely set. It should still wobble when you move a dish
from side to side.
- Remove from oven; take custards out of water bath and leave to cool. Refrigerate till completely cold or overnight.
you wish unmould by slipping a small palette knife along one edge of
each souffle dish and down to the base. Invert a serving plate of the
top of the souffle dish and unmould custard onto plate. Scrape out any
remaining caramel onto the custard and serve. Alternatively serve in
souffle dishes for guests to discover the liquid caramel.