Caramel pudding with chocolate-espresso sauce and crunch

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Rinse 4 moulds or cups (150 ml each) with cold water. Caramelise 100 g sugar and 2 tablespoons of water in a pan until golden. Spread the caramel on the bottom of the ramekins and allow to set. Mix pudding powder with 60 g sugar. Stir with 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat and stir in the pudding powder. Simmer for at least 1 minute while stirring. Spread the pudding into the moulds. Chill for at least 4 hours

2. 2

   Roughly chop the chocolate. Heat 150 ml milk, dissolve espresso powder in it, melt 100 g chocolate in it. Melt the remaining chocolate over a warm water bath. Pour onto a piece of baking paper and spread thinly. Roughly chop the espresso beans and sprinkle on top. Allow the chocolate to solidify

3. 3

   Hold the moulds briefly in hot water and turn them over onto 4 plates. Cut chocolate into strips and remove from baking paper. Decorate pudding with chocolate strips. If necessary, warm the chocolate sauce again slightly and add it to the pudding

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
490 kcal

CARBS
73 g

FATS
18 g

PROTEINS
8 g