Ingredients
Custard:
- 1 cup (6-ounces) semisweet chocolate chips
- 1 cup heavy cream
- 1 cup milk
- 4 egg yolks
- 3 tablespoons sugar
- Pinch salt
Butterscotch Whipped Cream:
- 1 cup heavy cream
- 5 tablespoons butterscotch sundae syrup
Directions
Preheat the oven to 300 degrees F.
Put the chocolate chips in a medium heatproof bowl. Bring the cream and milk to a light boil in a medium saucepan over low heat. Pour the hot cream mixture over the chocolate and whisk until smooth.
In a large bowl, whisk together the egg yolks, sugar, and salt. Whisking constantly, temper the chocolate mixture into the egg mixture. Stain the custard through a fine mesh sieve and divide it among the ramekins.
Put the ramekins in a large roasting pan. Carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Cover the pan tightly with foil; poke a few small holes in the foil for steam to escape. Bake on the center rack of the oven until the edges of the custard are slightly set but the center still jiggles (the center will set as the pudding cools), about 30 to 35 minutes. Remove the ramekins from the water bath and allow them to cool completely. Cover them with plastic wrap and refrigerate for at least 3 hours before serving.
Butterscotch Whipped Cream:
Whisk the cream and sundae syrup together in a bowl until combined. Using an electric mixer beat on medium-high speed until thickened. Top each custard cup with a generous dollop of whipped cream before serving.
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By Maqui23
on December 27, 2012
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The custard is delicious and very easy to make. I baked them at 300 for 35 min and they were firm, no problem with the custard being jiggly. I let them cool on the counter for 45 min and then moved them to the refrigerator for a few hours. They got perfect consistency and tasted great!
By kbowser
Las Vegas, NV
on December 26, 2012
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I don't know what some people are talking about. This recipe is AMAZING!!! Sooo rich and decadent. I'm not must of a recipe follower (hate constraints. Stayed true to recipe mostly except I added extra semi sweet chocolate and used Kahlua instead of butterscotch for the whipped cream. The haters below do get one thing right, the cook time does need to be increased. After 45 min at 300 degrees, the consistency was very loose. So, I upped the temp to 350 and let them go another 10 min. The consistency will still be jiggly like Jell-o, but they do firm up nicely.
If carrying the hot water bath to the oven scares anyone, simply place the baking dish in the oven 1st and then pour in hot water. I got a tiny bit of water in one of my ramekins, but they still all turned out perfectly.
This is def not something to be eaten every day or even every month lol. But, if you want something delicious and super easy yet elegant enough for special occasions this is it!!
By Mahetabel
lexington, KY
on April 02, 2012
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We loved this custard. I used dark chocolate chips instead of semisweet. Baked for 45 min at 300. They seemed pretty liquid when I took from oven, but set up after letting cool at room temp then refrigerator for a few hours. Used plain whipped cream. More like a thick pudding.
Read all 9 reviews