- Custard:
- 1 cup (6-ounces) semisweet choc 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 levels F.
Place the choc chips inside a medium heatproof bowl. Bring the cream and milk to some light boil inside a medium saucepan over low heat. Pour the new cream mixture within the chocolate and whisk until smooth.
Inside a large bowl, whisk together the egg yolks, sugar, and salt. Whisking constantly, temper the chocolate mixture in to the egg mixture. Stain the custard via a capable sieve and divide it one of the ramekins.
Place the ramekins inside a large roasting pan. Carefully pour enough warm water in to the pan in the future midway in the sides from the ramekins. Cover the pan tightly with foil poke a couple of small holes within the foil for steam to flee. Bake around the center rack from the oven before the edges from the custard are slightly set however the center still jiggles (the middle sets because the pudding cools), about 30 to 35 minutes. Take away the ramekins in the water bath and permit them to awesome completely. Cover all of them with plastic wrap and refrigerate not less than 3 hrs before serving.
Butterscotch Whipped Cream:
Whisk the cream and sundae syrup together inside a bowl until combined. Utilizing an electric mixer beat on medium-high-speed until thickened. Top each custard cup having a generous dollop of whipped cream before serving.
Recipe thanks to Paula Deen (DFC, pg. 217)