In the world of desserts, few things evoke the sense of comfort and nostalgia quite like custard. This Chocolate-Caramel Custard is a delightful twist on the classic, blending rich dark chocolate with a luxurious caramel layer and a whisper of lavender to elevate the experience. Inspired by my childhood memories of sweet caramel drizzled over everything, I set out to create a dessert that would not only please the palate but also intrigue the senses. Imagine the first spoonful—the creamy custard, the deep flavors of chocolate, and the delicate floral notes of lavender dancing together in perfect harmony.
**Ingredients:**
– For the Caramel:
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 cup heavy cream
– 1 teaspoon lavender buds (dried)
– For the Chocolate Custard:
– 2 cups whole milk
– 1 cup heavy cream
– 4 oz dark chocolate (at least 70% cacao), chopped
– 4 large eggs
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– A pinch of salt
**Instructions:**
To prepare the caramel, combine sugar and water in a medium saucepan over medium heat. Stir gently until the sugar dissolves. Allow the mixture to come to a boil without stirring. Watch closely as it turns a deep amber color—this will happen quickly, so be ready to remove it from the heat.
Once the caramel reaches the desired color, carefully add the heavy cream (be cautious as it may bubble vigorously). Stir in the lavender buds, then let the mixture steep for about 10 minutes. Strain the caramel to remove the lavender buds and set aside to cool slightly.
In a separate saucepan, heat the milk and heavy cream over medium heat until just steaming—do not let it boil. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and smooth.
In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined. Gradually pour in the warm chocolate mixture, whisking continuously to temper the eggs and avoid curdling.
Now, to assemble, preheat your oven to 325°F (160°C). Divide the caramel evenly among six ramekins, coating the bottom. Carefully pour the chocolate custard mixture over the caramel in each ramekin.
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will ensure a gentle cooking process.
Bake for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let them cool at room temperature for about 15 minutes before transferring to the refrigerator to chill for at least 2 hours.
When ready to serve, gently run a knife around the edge of each ramekin. Invert onto a plate, allowing the caramel to flow over the custard like a luxurious sauce.
**Serving suggestion:** Garnish with a sprinkle of edible lavender flowers or a fresh sprig of mint for an extra touch of elegance.
This Chocolate-Caramel Custard with Lavender Infusion is not just a dessert; it’s an experience that invites you to savor each layer of flavor, reminding you that sometimes the simplest ingredients can create the most extraordinary results. Enjoy!