How to make
Make the caramel by melting the sugar in a saucepan on medium heat. Switch it off and distribute it in suitable refractory cups.
To make the cream, you need a large bowl in which you will crack the eggs. Beat with a wire whisk. Add the sugar and milk.
Distribute the mixture on the caramel. Leave space in each cup for the chocolate mixture.
To make it, first, beat the eggs with the sugar until a fluffy cream is obtained.
By beating the mixture at slow speed at all times, add the flour, cocoa, Baileys and honey.
Turn it off and distribute it into cups. Arrange them in a baking tray.
Pour cold water and bake the original creme caramel in a water bath in a non preheated oven at 320°F (160°C) for about an hour.
Be sure to refrigerate the Japanese chocolate creme caramel for a few hours or overnight before serving it.
