Desserts & Baking

Chocolate cardamom crème caramel

6 to 8
20 minutes, plus chilling time
70 minutes
Wine/Spirit Pairing
Mullineux Straw Wine 2016

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  • 90 g caster sugar
  • 3 T hot water
  • 2 1⁄2 cups cream
  • 6 cardamom pods, seeds removed and crushed
  • 1 t vanilla paste
  • 100 g dark chocolate, finely chopped
  • 50 g milk chocolate, finely chopped
  • 6 free-range egg yolks

Preheat the oven to 150°C and grease a 20cm tart tin.

Place 20g sugar and 2 T water in a saucepan over a medium heat and simmer until the sugar has dissolved. Continue cooking until a caramel develops. It should be golden in colour.

Add the remaining water and swirl until combined. Pour the caramel into the tart tin.

Place the cream and cardamom in a saucepan over a low heat allow to infuse for 2 minutes. Strain to remove the cardamom. Add the vanilla paste and chocolate and continue cooking until the chocolate has melted. Set aside for 15 minutes.

Place the egg yolks and remaining sugar in a large bowl and whisk until thick and pale. Whisk the chocolate mixture into the egg mixture, then strain through a fine sieve.

Line the base of a roasting tray with a tea towel and place the tart tin on the towel. Pour in the cream mixture.

Pour enough boiling water into the pan to come halfway up the sides of the tin. Bake for 50 minutes or until the custard is just set, then chill for 3 hours or overnight.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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