Chocolate Custard with Salted Whiskey Butterscotch

Chocolate Custards

Since it is only James and me in the house, we always want to make desserts for two. Sometimes you want dessert, but come on… who wants to make a whole cake or 8 custards or 20 cookies just for 2 people.

This Thanksgiving I wanted to make an extremely rich dessert with all my favorite things in one ramekin… chocolate, butterscotch and coffee. This recipe is perfect, because it only makes 2 servings (in 6-ounce ramekins).  It is a very rich dessert, so if you wanted to make smaller servings, it could feed 4 people.

Next date night, I highly recommend this dessert. It’s easy peasy.

Chocolate Custard

INGREDIENTS

Chocolate Custard

–          1 cup heavy cream

–          4 ounces semi sweet chocolate (chopped)

–          ¼ cup sugar

–          1 teaspoon instant espresso powder

–          1 egg yolk

In a medium sauce pan combine the heavy cream, chocolate, sugar, and espresso powder over medium heat and stir until the chocolate is melted and well combined. Let the chocolate come to a simmer. In a small bowl, whisk the egg yolk. Slowly incorporate a little of the hot chocolate mixture into the egg yolk, whisking constantly. Once the egg yolk is warmed, add it to the sauce pan. Let the mixture come to a slow boil and thicken.

I poured the mixture though a small strainer and into 2 6-ounce ramekins or coffee mugs. Cover with plastic wrap touching the surface of the custard. Let set in the refrigerator for at least 2 hours.

Whiskey Butterscotch Sauce

–          4 tablespoons of unsalted butter

–          ½ cup of packed brown sugar

–          Pinch of salt

–          ½ cup of heavy cream

–          1 tablespoons whiskey

–          1 tablespoon of vanilla

With the pot over a medium heat, start melting the butter and the sugar. Stir with a whisk until it is all melted and combined.  Add the salt, heavy cream and whiskey and bring to a boil, stirring continuously. Once at a boil, let it boil for about 5 minutes, stirring occasionally. Stir in the vanilla.

Let set in the refrigerator for at least an hour.

Assemble:

Take the custards and butterscotch out of the refrigerator. I popped the butterscotch in the microwave for about 15 seconds, just so it was more pourable.

Cover the whole surface with butterscotch, sprinkle with salt (I used Pink Sea Salt), and stop with a scoop of coffee ice cream.

Chocolate, butterscotch and coffee… you cannot go wrong!

Chocolate Custard

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