This fave dessert gets a new twist when flavored with bittersweet chocolate.
- 3/4 cup sugar, divided
- 2 cups low-fat milk or plain soymilk
- 3 oz. bittersweet chocolate, chopped
- 3 large eggs
- 1 tsp. vanilla extract
Preheat oven to 325F. Combine 1/2 cup sugar and 2 Tbs. water in saucepan. Bring to a boil, stirring once or twice to dissolve sugar. Cook over medium heat 4 to 6 minutes, or until amber, swirling occasionally, but not stirring, to ensure even coloring. Divide among 6 ramekins, tilting to coat bottom and sides.
Heat milk and chocolate in saucepan over medium heat 3 to 4 minutes, or until chocolate melts and milk is hot, but not boiling. Whisk eggs, 1/4 cup sugar and vanilla in large bowl. Whisk milk mixture into egg mixture. Ladle custard into ramekins. Set ramekins in large roasting pan; pour hot water in pan to one-third up sides of ramekins.
Bake 30 to 35 minutes, or until knife inserted in center comes out clean. Cool. Refrigerate until ready to serve.
Run knife around inside edge of each crème. Invert onto plates, and serve.
- Calories: 230
- Carbohydrate Content: 32 g
- Cholesterol Content: 111 mg
- Fat Content: 11.5 g
- Fiber Content: 1 g
- Protein Content: 8 g
- Saturated Fat Content: 5.5 g
- Sodium Content: 78 mg
- Sugar Content: 29 g