Individual Dark Chocolate Creme Catalan

Individual Dark Chocolate Creme Catalan
20 Mins
Prep time
15 Mins
Cooking time
Serves 12

What you need

  • 250g PHILADELPHIA Spreadable Cream Cheese
  • 1½ cups milk
  • 2 cinnamon sticks
  • 4 strips orange rind
  • 6 whole cloves
  • 8 egg yolks
  • 1/3 cup caster sugar
  • 2 tablespoons cornflour
  • 200g CADBURY Dark Baking Chocolate, melted
  • ½ cup brown sugar
  • Macarons, for serving

How to make it

  1. COMBINE the PHILLY, milk, cinnamon, orange rind and cloves in a saucepan and whisk over medium heat and just bring to a simmer. Remove from heat and stand for 15 minutes for flavours to infuse. Strain to remove rind and spices.
  2. BEAT the egg yolks and sugar until pale and creamy. Fold through the cornflour then stir through the chocolate. Gradually add the PHILLY mixture stirring until combined
  3. RETURN the mixture to the saucepan and cook over a low heat whisking continuously without boiling for 5 minutes or until custard thickens.
  4. POUR the mixture into 12 x 1/3 cup capacity serving dishes or ramekins. Refrigerate for 3 hours or until firm. Sprinkle with sugar. Using a cook’s torch, heat the sugar until melted and caramelized. Serve immediately.