Ingredients

Method

For the caramel:
• 100 g caster sugar
• 2 T water
For the custard crème:
• 2 cups full-cream milk
• 1 vanilla pod (or 1 T vanilla paste)
• 20 g cocoa powder, sifted
• 1 T double-thick plain yoghurt
• 2 free-range eggs
• 3 free-range egg yolks
• 70 g caster sugar

Method

Ingredients

1. Preheat the oven to 160°C and spray 6 flan moulds with nonstick cooking spray. To make the caramel, place the caster sugar and water in a small saucepan over a medium heat until the sugar has completely dissolved. Do not stir. Increase the heat and allow the sugar to caramelise until golden brown. Allowed to cool slightly, then pour 1 T caramelised sugar into the bottom of each mould. Allow to stand for 10 minutes until cooled to room temperature.

2. To make the custard crème, place the milk and vanilla pod in a small saucepan and bring to a simmer. Meanwhile, combine the cocoa and yoghurt. In a separate bowl, whisk together the whole eggs, egg yolks and caster sugar. Whisk the warm milk into the egg mixture until combined, then add the chocolate-yoghurt mixture and combine thoroughly. Remove the vanilla pod.

3. Place the flan moulds into a deep baking tray and top up with as much hot water as possible without flooding the moulds. Pour the crème mixture into the moulds until full to the brim. Bake for 20–25 minutes, or until slightly set. Remove from the baking tray and chill for at least 24 hours. To serve, loosen the edges of the crème caramel using a clean butter knife, then invert onto serving plates.

Find more chocolate recipes here

Photographs: Myburgh Du Plessis
Production: Bianca Strydom
Food Assistant: Lerato Motau