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55Total Time
20Prep Time
35Bake Time
A little effort

Cambridge Burnt Chocolate Creams

About the bake

This is a twist on the original burnt chocolate creams, delicious as an after dinner treat.

55Total Time
20Prep Time
35Bake Time
A little effort


  1. Step 1:

    For the creams, preheat the oven to 160C (fan 140C, gas mark 3). Place 6 x 200ml ramekins or teacups in a roasting tin.

  2. Step 2:

    Place the chocolate and extract into a mixing bowl.

  3. Step 3:

    Heat the cream to simmering point and pour over the chocolate and stir until the chocolate has melted.

  4. Step 4:

    In a separate bowl whisk together the yolks, egg, sugar and salt until just combined, then slowly stir the cream in until mixed.

  5. Step 5:

    Strain into a jug and pour this into the ramekins or teacups and remove the bubbles (see below).

  6. Step 6:

    Pour boiling water into the roasting tin around the ramekins or teacups so it comes about halfway up the sides of the dishes.

  7. Step 7:

    Bake in the preheated oven for about 30 minutes until they are set around the outside edges but have a slight wobble in the middle.

  8. Step 8:

    Remove the tin from the oven and allow the custards to sit in the water for a further 10 minutes, then remove them and cool. Set in the fridge overnight.

  9. Step 9:

    For the praline, line a baking tray with baking parchment. Gently heat the caster sugar in a frying pan, don’t stir as the sugar may crystallise, keep an eye on it and start swirling the pan when it starts to turn a golden colour

  10. Step 10:

    Keep going to a deep caramel and then pour onto the lined baking tray, sprinkle over the hazelnuts and salt and cool until hardened.

  11. Step 11:

    When ready to serve dust each cream with a little cocoa powder. Crack the praline into shards and serve with the creams.


    • 150g Dark chocolate
    • 2 tsp Chocolate extract
    • 600ml Double cream
    • 4 Egg yolk(s) (free range) (large)
    • 1 Egg(s) (free range) (large)
    • 75g Billington's Unrefined Golden Caster Sugar
    •  Salt
  • For the praline

    • 125g Billington's Unrefined Golden Caster Sugar
    • 50g Hazelnuts (whole, blanched, roughly chopped)
    •  Sea salt
    •  Cocoa powder (to serve)

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