Baked Chocolate Custard with Caramel Whipped Cream

This is Paula Deen's recipe and it was featured People magazine last month. I had to try it, because most of you know that sweets and pasta and bread are my weaknesses. The recipe's whipped cream is actually butterscotch but I'm not a fan of butterscotch so I changed it to caramel. I really like it and Jarom did too, but it is extremely rich. Be sure to have some water or milk on hand to help cut down some of the richness. Completely amazing yumminess!



1 c. (6 oz.) semisweet chocolate chips
2 c. heavy cream
1 c. milk
4 egg yolks
3 tbsp. sugar
Pinch of salt
5 tbsp. butterscotch sundae syrup

1. Heat oven to 300 degrees.
2. Put chocolate chips in a medium heat-proof bowl. Bring 1 c. heavy cream and milk to a light boil in a medium saucepan over low heat. Pour hot cream over the chocolate and whisk until smooth.
3. In a large bowl, whisk egg yolks, sugar and salt. Whisk in about 1/2 c. of chocolate mixture, then add egg mixture to remaining chocolate mixture. Strain custard through a fin mesh sieve, and divide among six ramekins.
4. Put the ramekins in a large roasting pan. Pour hot water into the pan until is reaches halfway up the sides of the ramekins. Cover with foil and poke small holes in foil. Bake on the center rack until the edges of the custard are slightly set but the center still jiggles, about 30 to 35 minutes. Let custards cool completely. Cover with plastic wrap and refrigerate for at least 3 hours.
5. 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 generous dollop of whipped cream.

6 servings