Tuesday, June 18, 2013

Chocolate Custard with Butterscotch Cream

I have to thank Paula Deen for this Baked Chocolate Custard with Butterscotch Whipped Cream recipe.  My family loves it so much, it has become one of my boys' favorite desserts, and was served at our recent Mother's Day Brunch.  This decadent custard recipe caters to chocolate lovers...like me!

 Baked Chocolate Custard
 with Butterscotch Whipped Cream
Serve 6


1 cup (6oz)
 semisweet chocolate chips
1 cup heavy cream
1 cup milk
4 egg yolks
3 Tablespoon sugar
pinch of salt

Whipped cream
1 cup heavy cream (I used the light version)
5 Tablespoon Butterscotch Sundae Syrup

Heat  oven to 300 degrees.

Put chocolate chips in a medium heat proof bowl.  Bring the heavy cream and milk to a light boil in a medium saucepan over low heat. Pour 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 chocolate mixture.  Then add egg mixture to remaining chocolate mixture.  Strain custard through a fine mesh sieve, and divide among six 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 center rack until the edges of the custard are slightly set but the center still jiggles, about 30-35 minutes.  Let custards cool completely.  Cover 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 cup with a dollop of whipped cream.

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