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Chocolate caramel custard cups

chocolate caramel custard cups Submitted by f00dventures
chocolate caramel custard cups Submitted by f00dventures
These chocolate caramel custard cups combine my love for chocolate cake, custard, and caramel! These custard cups have a delicious chocolate cake-like bottom then are topped with a creamy custard filling and drizzled with a homemade caramel sauce!

Ingredients

Chocolate caramel custard cups - makes 3-4 single servings Chocolate cup - ¾ cup whole wheat flour - Heaping ½ cup baked sweet potato or pumpkin purée - ¼ cup baking cocoa - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon pure maple syrup - 1 tablespoon olive oil - 1 teaspoon liquid sweetener Custard filling - 3 eggs - 1 cup almond milk - 1 teaspoon vanilla extract - 1 tablespoon coconut sugar Caramel topping - ⅓-½ cup date caramel (softened dates processed with water until smooth and creamy)* *in place of date caramel you can also use store bought caramel sauce

Nutritional information

No nutrition information available

Instructions

Directions 1) Preheat oven to 350 degrees f. OiL 3-4 small ramekins. Set aside. Fill a large 9x13in glass pan with 1 inch water. Set aside. 2) Get out two bowls. In one bowl, combine ingredients to make your custard filling. Set aside. In the other bowl, combine ingredients to make your chocolate cups. Mix well with hands until mixture is easily manageable. 3) Separate Dough into 3-4 equal portions. Press into the bottom of your ramekins. Pour custard filling over the chocolate layer. 4) Place ramekins in the 9x13in glass pan. Bake ~50-60min or until tops are cooked. Let cool then top with date caramel topping and enjoy