Baked Chocolate Custard With Butterscotch Whipped Cream

Preheat the oven to 300 °F.

Put the chocolate chips in a medium heatproof bowl. Bring 1 cup of heavy cream and milk to a light boil in a medium saucepan over low heat. Pour the hot cream mixture over the chocolate and whisk until smooth.

In a large bowl, whisk together the egg yolks, sugar and salt. Whisking constantly, temper the chocolate mixture into the egg mixture. Stain the custard through a fine mesh sieve and divide it among the ramekins.

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. 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. 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.

Butterscotch Whipped Cream:

Whisk 1 cup heavy 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.