Chocolate Crème Caramel

Chocolate Crème Caramel (Adapted from Veg Times)

3/4 cup granulated sugar, divided
2 tablespoons water
2 cups plain soy milk
3 ounces chopped bittersweet chocolate
3 large eggs
1 teaspoon vanilla

Preheat oven to 325

In a saucepan, add 1/2 cup sugar and 2 tablespoons water. Bring mixture to a boil, stirring once to dissolve the sugar. Continue to cook over medium heat until the mixture turns an amber color, swirling occasionally, but not stirring - about 4 to 5 minutes. Evenly divide caramel between 6 ramekins - tilt each one so it coats the bottom and sides.

In another saucepan, heat milk and chocolate over medium heat until the chocolate melts and the milk is hot - but has not come to a boil, about 4 minutes.

In a large bowl, whisk together eggs, 1/4 cup sugar and vanilla. In a slow and steady stream, whisk milk mixture into the eggs. Evenly divide mixture between the 6 ramekins. Place ramekins in a large oven-safe dish and place on the oven rack - pour in enough hot water into the dish to come about 1/3 up the sides of the ramekins. Close the oven and bake just until set and a knife placed in a the center comes out clean - about 30 to 35 minutes. Cool - place in the refrigerator until ready to serve.

Carefully run a knife around the outside edge of each crème and invert on a plate to serve.

Makes 6 servings.

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