Baked Chocolate Custard with Butterscotch Whipped Cream

By á-2421

Ingredients

• 1 cup (6 oz) semisweet chocolate chips
• 2 cups heavy cream
• 1 cup milk
• 4 egg yolks
• 3 Tbsp sugar
• Pinch of salt
• 5 Tbsp butterscotch sundae syrup

Details

Servings 6

Preparation

Step 1

Heat oven to 300. Put chocolate chips in a medium heat-proof bowl. Bring 1 cup heavy 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 egg yolks, sugar and salt. Whisk in about 1/2 cup of the chocolate mixture. Then add egg mixture to remaining chocolate mixture. Strain custard through a fine mesh sieve and divide amoung 6 ramekins.

Put the ramekins in a large roasting pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins. Cover pan with foil and poke small holes in the foil. Bake on the centre rack until the edges of the custard are slightly set but the centre still jiggles, about 30-35 minutes. Let custard cool completely. COver with plastic wrap and refrigerate for at least 3 hours.

In a bowl, beat remaining cream and sundae syrup with an electric mixer on medium-high speed until thickened. Top each custard with a generous dollop of whipped cream.