Slow Cooker Mocha Creme Caramel UK Recipe with Coffee and Cocoa

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Slow Cooker Mocha Creme Caramel UK Recipe - Coffee and Chocolate Slow Cooker Dessert
This slow cooker mocha creme caramel UK recipe. Is a simple but delicious coffee and chocolate baked custard dessert. With a caramel sauce. Made in a slow cooker.

For more slow cooker desserts. See my list of posts, included below.

Slow Cooker Mocha Creme Caramel – UK Recipe

Ingredients (2 servings)
  • For the caramel:
  • 50 g white granulated sugar.
  • 3 tb cold water.
  • 1 tb boiling water.
  • For the custard:
  • 2 tsp cocoa powder.
  • 1 tsp instant coffee.
  • 1 tb boiling water.
  • 2 medium eggs.
  • 1 tb caster sugar.
  • 250 ml (1 cup) full-fat milk.

I made this slow cooker Mocha Creme Caramel recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Method (Total Cooking Time: 1½ hours)
  1. To make the caramel, put the granulated sugar and cold water into a small saucepan. Put it on the hob and heat it on low. Without stirring, wait for the sugar to dissolve (you can swirl the pan now and again to speed this process up). Once dissolved, increase the heat to high and boil for 5 to 8 minutes until it has turned a rich golden brown.
  2. Take the pan off the heat, and with the pan away from you, add a 1 tablespoon of boiling water. Be careful when doing this as it will spit. Swirl the pan to mix it. Then pour the caramel into 1½ pint ovenproof dish. Swirl the caramel around so that it covers base. Cool for 10 mins.
  3. In the meantime, in a bowl mix the cocoa, instant coffee and boiling water to a paste.
  4. Add the eggs and sugar to the paste and mix until smooth.
  5. In the same pan as you made the caramel in, heat the milk until just boiled.
  6. Gradually pour the hot milk over the cocoa paste, mixing as you do this. Make sure this is well mixed, without whisking too much (otherwise you’ll get too many air bubbles in the final custard).
  7. Pour the custard into the caramel coated oven dish. Cover the dish with foil. And place into the slow cooker pot. Pour boiling water around the dish in the pot, so that it comes halfway up sides.
  8. Cover the slow cooker with the lid. Cook on Low for 1½ hours, until the custard set and no longer liquid.
  9. Take the dish out of the slow cooker. Leave to cool at room temperature. Then leave in the fridge for at least 4 hours or overnight.
  10. Place the in dish in a larger dish or bowl of hot water to help loosen the caramel. Then run a table knife around the edge of the custard to loosen it from the sides of the dish. Carefully turn out onto a large plate. The custard will comes out with the caramel sauce pooling around it. And serve.

More Slow Cooker Desserts Recipes

For more slow cooker desserts recipes. You might like:
* Slow Cooker Double Chocolate Cherry Loaf Cake UK Recipe.
* Slow Cooker Coconut Milk Rice Pudding UK Recipe.
* Morphy Richards Slow Cooker Rice Pudding Recipe Review.

See also my latest Slow Cooker Desserts Recipes for ideas, adapted recipes and reviews.

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