Decadent Custard from Paula Deenmore
cup, 6 0z., semisweet chocolate chips
cups heavy cream
pinch of salt
Tbsp butterscotch sundae syrup
Heat oven to 300 degrees 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 mixture over the chocolate and whisk until smooth. In a large bowl, whisk the egg yolks, saugar and sa;t. Whisk in about 1/2 cup of the chocolate mixture. Then add the egg mixture to remaining chocolate mixture. Strain custard through a fine mesh sieve and divide among 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. Bake on the center rack until the edges of the custard are slightly set but the center still jiggles, about 30-35 minutes. Let the custards cool completely. Coverwith plastic wrap and refrigerate for a least 3 hours. In a bowl, beat the remaining cream and sundae syrup with an electric mixer on medium high speed until thickened. Top each custard cup with a generous dollop of whipped cream.