Chocolate Pudding with Caramel Sauce
- For the pudding
- 50 grams sugar
- 1 egg
- 2 egg yolks
- 75 grams Dark chocolate
- 200 milliliters milk
- 150 milliliters Whipped cream (at least 30% fat content)
- For the caramel sauce
- 80 grams sugar
- For preparation
- vegetable oil (for molds)
For the pudding: Mix sugar with egg yolks and whole egg. Coarsely chop chocolate, add to milk and cream in a pot and bring to a boil. While stirring, add egg mixture.
For the caramel sauce: Mix sugar with 2 tablespoons of water and simmer in a small saucepan until sugar is golden brown. Immediately pour into lightly oiled ramekins and swirl until caramel on the bottom of the molds is distributed.
Preheat oven to 180°C (approximately 350°F). Pour pudding mixture through a sieve and then into the ramekins. Place ramekins in a deep baking dish and fill to half way up the mold with boiling water. Bake in preheated oven for about 30 minutes. Let cool and place on dessert plate and serve.