Prep Time: 20 mins Cooking Time: 35 mins Serves: 6
Cacao lifts crème caramel to new heights!
willie's cacao recipes


180g raw cane sugar

150ml whole milk

300ml single cream

75g 100% cacao, finely grated. Suggestion, Venezuelan Black100% Carenero Cacao

(Alternatively use 105g of a dark chocolate like Venezuelan Rio Caribe 72, and reduce the sugar by 30g)

4 eggs

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  • Preheat the oven to 150°C (fan).
  • Prepare the caramel by putting 150g of the sugar into a pan along with 2 tablespoons of water. Heat gently until the sugar dissolves. Continue cooking until the syrup is a golden caramel colour.
  • Divide the caramel between 6 x 125ml ramekins. Swirl around to coat, then set aside to cool.
  • Pour the milk and cream into a pan. Add the cacao, then bring just to the boil, stirring to melt the cacao.
  • In a small bowl, beat the eggs lightly with the remaining sugar. Pour the warm cream mixture into the eggs and stir well.
  • Pour the mixture into the ramekins, then place them in a large roasting tin. Pour in enough hot water to come two-thirds of the way up the sides of the ramekins.
  • Bake for 30–35 minutes until firm but with a wobble. Cool, then chill until ready to serve.
  • To serve, loosen each one with a knife and invert on to a plate.

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