1 1/2 cup unsalted butter (270 g)
2 tablespoons water
4 large eggs
2 egg yolks
4 cups whole milk (960 ml)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon grated lime zest
1 tablespoon instant coffee powder
2 envelopes vanilla extract (20 g)
200g dark chocolate, broken into pieces
1 1/2 cup unsalted butter (270 g)
2 tablespoons water
4 large eggs
2 egg yolks
4 cups whole milk (960 ml)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon grated lime zest
1 tablespoon instant coffee powder
2 envelopes vanilla extract (20 g)
200g dark chocolate, broken into pieces
Melt half of the butter and water in a small saucepan over high heat, stirring occasionally with a wooden spoon until caramelized (about 2 minutes)
Transfer to a 20cm-diameter mold with a hole in the center
Rotate the mold to cover the bottom and sides with the caramel. Reserve
In a large bowl, whisk together the eggs, egg yolks, and remaining butter with an electric mixer until smooth (about 1 minute). Reserve
Melt the milk, cinnamon, cloves, lime zest, coffee powder, and vanilla extract in a medium saucepan over medium heat, stirring occasionally, until warm (about 2 minutes)
A little at a time, whisk the milk mixture into the egg yolks, whisking until smooth. Reserve
Preheat the oven to 180°C (medium)
Melt the chocolate in a small saucepan over low heat, stirring occasionally, until melted (about 3 minutes)
Gently mix the chocolate into the reserved milk-egg mixture
Pour into the prepared mold
Bake in a preheated oven at 180°C with a water bath until firm (about 1 hour and 30 minutes)
Let cool
Cover with plastic wrap and refrigerate for about 2 hours
Unmold onto a plate and serve
460 calories per serving
