Chocolate Caramel Custard Cups

³ Description

These deliciously decadent chocolate caramel custard cups are the perfect after dinner treat. Delicious homemade custard atop a chocolate cake cup and topped off with a date caramel topping. To die for!

² Ingredients

•  0.3 tablespoon 100% Maple Syrup
•  3 large Egg (Whole)
•  2 tsp Vanilla Extract
•  1 tablespoon Olive Oil
•  6 date, pitted Medjool Dates
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  4 serving (serving = 1 tbsp) Baker's Corner Baking Cocoa
•  3 serving (serving = 1 tsp) Madhava Coconut Sugar
•  1 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  3 serving (serving = 1/4 cup) Gold Medal Whole Wheat Flour
•  1 serving (serving = 1/2 cup) Kroger 100% Pure Pumpkin

q Directions

Chocolate caramel custard cups - makes 3-4 single servings

Chocolate cup
- 3/4 cup whole wheat flour
- Heaping 1/2 cup baked sweet potato or pumpkin purée
- 1/4 cup baking cocoa
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp pure maple syrup
- 1 tbsp olive oil

Custard filling
- 3 eggs
- 1 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp coconut sugar

Caramel topping
- 1/3-1/2 cup date caramel
- optional musclegg chocolate caramel egg whites

Preheat oven to 350 degrees f. OiL 3-4 small ramekins. Set aside. Fill a large 9x13in glass pan with 1 inch water. Set aside. Get out two bowls. In one bowl, combine ingredients to make your custard filling. Set aside. In the other bowl, combine ingredients to make your chocolate cups. Mix well with hands until mixture is easily manageable. Separate Dough into 3-4 equal portions. Press into the bottom of your ramekins. Pour custard filling over the chocolate layer. Place ramekins in the 9x13in glass pan. Bake ~50-60min or until tops are cooked. Let cool then top with date caramel topping and muscle egg egg whites and enjoy.

U More Recipes By @f00dventures: