Baked Chocolate Custard with Butterscotch Whipped Cream

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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.

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I followed directions to a "T" and pulled them from the oven after 40 minutes at 300. They were not set at all, still watery! Trying them for another 20 minutes...hopefully they will set up

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loved it, i always have these ingredients on hand. excellent

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Very good! Loved the whipped cream on top and added more than what was called for. I did have some trouble baking it and basically doubled the time in the oven until it started to set. It was incredibly rich and sweet. Next time I will add more salt and maybe something like cinnamon or cayenne pepper to the custard to give it more of a kick rather than it being a one note dish.

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Amazing! My entire family loved it! I made a few changes; I added a bit of cinnamon and instead of butterscotch I used caramel.... Will do again!

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I followed the recipe and it came out great, it set well after cooking and I let it sit for 3 hours and it came out just right. I didn't too much care for the taste, it was ok..

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Something must be missing in this recipe. I cooked it as called for and the custard was very runny. I rebaked it another 30 minutes and it finally looks set. Hopefully it will taste good.