Baked Chocolate Custard with Butterscotch Whipped Cream

Name: Baked Chocolate Custard with Butterscotch Whipped Cream
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 5 Tbsps butterscotch sundae syrup; 4 egg yolks; 237 milliliters heavy cream; 237 milliliters milk; 1 pinch Pinch salt; 170 grams cup semisweet chocolate chips; 3 Tbsps sugar

You can never have too many dessert recipes, so give Baked Chocolate Custard with Butterscotch Whipped Cream a try. This recipe makes 6 servings with 567 calories, 7g of protein, and 45g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of semisweet chocolate chips, egg yolks, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Put the chocolate chips in a medium heatproof bowl. Bring the cream and milk to a light boil in a medium saucepan over low heat.

Ingredients you will need

Chocolate Chips

Cream

Milk

Equipment you will use

Sauce Pan

Bowl

Pour the hot cream mixture over the chocolate and whisk until smooth.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Whisk

In a large bowl, whisk together the egg yolks, sugar, and salt.

Ingredients you will need

Egg Yolk

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisking constantly, temper the chocolate mixture into the egg mixture. Stain the custard through a fine mesh sieve and divide it among the ramekins.

Ingredients you will need

Chocolate

Custard

Egg

Equipment you will use

Whisk

Ramekin

Sieve

Put the ramekins in a large roasting pan. Carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Cover the pan tightly with foil; poke a few small holes in the foil for steam to escape.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Ramekin

Aluminum Foil

Bake on the center rack of the oven until the edges of the custard are slightly set but the center still jiggles (the center will set as the pudding cools), about 30 to 35 minutes.

Ingredients you will need

Custard

Equipment you will use

Oven

Remove the ramekins from the water bath and allow them to cool completely. Cover them with plastic wrap and refrigerate for at least 3 hours before serving.

Ingredients you will need

Water

Wrap

Equipment you will use

Plastic Wrap

Ramekin

Whisk the cream and sundae syrup together in a bowl until combined. Using an electric mixer beat on medium-high speed until thickened. Top each custard cup with a generous dollop of whipped cream before serving.

Ingredients you will need

Whipped Cream