Chocolate créme caramel

Difficulty: ★☆☆


  • 500 ml. Whole milk
  • 4 Eggs
  • 60 gr. Black chocolate topping
  • 125 gr. Sugar
  • ½ Cinnamon stick
  • ½ Orange peel

For the caramel

  • 75 gr. Sugar
  • Water

Category: Desserts


Spice the milk with the cinnamon and orange peel in a 16 cm Dutch oven of our Vitaltherm cookware. Heat it over low heat and once it comes to the boil, remove and let it infuse covered with the lid for 15 minutes. Caramel can be made in a 16cm diameter pot of this cookware model. Set the sugar and moist with half glass water approximately. Heat it over medium-high heat until sugar is melted and with dark brown color. Pour the caramel in the round platter of the Vitaltherm cookware in a way that it is all well shared throughout the platter, let it cool. Add the chocolate topping when hot to be well dissolved. To make this step easier,, we may grate the topping with the grater included on the cookware set. Add the sugar and eggs; stir the whole well until all the ingredients are mixed. Drain the mix and pour it in a caramelized platter. Set it on the 24cm Dutch oven to which we have already set the adjustable d-Ring utensil holder and where we are cooking potatoes. Close it with the leg and steam until the crème caramel is set. When time has elapsed, remove the crème caramel, let it cool and set into the fridge.

*This recipe cooked in the Magefesa Vitaltherm cookware is part of a video filmed together with the recipe “Potatoes with chorizo and merquen”.