Mexican Chocolate Crème Caramels

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Cayenne pepper and chili powder spice up creamy custards that hit the spot when the weather turns chilly. You can omit the light corn syrup, but it helps keep the sugar
from crystallizing before it turns to caramel.

  • 6Servings



  • 1 cup sugar
  • 1 tsp. light corn syrup


  • 6 oz. finely chopped bittersweet chocolate
  • 1 12-oz. pkg. extra firm silken tofu, drained
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. chili powder
  • 1/4 tsp. salt
  • 1 pinch cracked black pepper


1 | Preheat oven to 325°F, and lightly grease six 4-oz. ramekins.
2 | To make Caramel: Stir together sugar, corn syrup, and 3 Tbs. water in medium saucepan; bring to a boil over medium-high heat. Boil 7 to 8 minutes, or until syrup turns deep golden brown. Quickly remove from heat; divide hot caramel equally among prepared ramekins. Tilt and turn each ramekin so caramel completely covers bottom. Cool at least 2 minutes.
3 | To make Crème: Melt chocolate in microwave or double boiler until smooth. Set aside.
4 | Purée tofu in blender or food processor until smooth. Add remaining ingredients, and blend until smooth. Add chocolate, and blend until combined. Pour chocolate mixture into ramekins, then place ramekins in large baking pan. Place baking pan with ramekins in oven, then carefully pour boiling water into pan to reach halfway up sides of ramekins, taking care not to splash water into custards. Bake 45 to 50 minutes, or until tops are mostly set but custards still jiggle a bit when tapped.
5 | Use tongs to remove ramekins from water bath; let stand at room temperature 5 minutes before inverting onto plate.

Nutrition Information

  • Calories: 374
  • Carbohydrate Content: 66 g
  • Fat Content: 13 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 137 mg
  • Sugar Content: 60 g