Serves 6




Heat the oven to 300 degrees.


Place the chocolate chips in a medium size, heat-safe bowl. Bring half-and-half and the milk to a light boil over low heat using a medium saucepan. Pour the hot mixture over the chocolate chips and whisk until smooth (all the chocolate is melted).


In a large bowl, whisk the egg yolks, Egg Beaters, light maple syrup and salt. Whisk in 1/2 of the chocolate mixture. Then add the remaining chocolate mixture; mixing completely. Strain the mixture through a fine mesh sieve (aka...mesh strainer), and divide into 6 oven-safe ramekins.


Place the ramekins in a large roasting pan; filling the pan with warm water until it reaches halfway up the sides of the ramekin. Cover the pan with foil and poke small holes throughout. Bake on the center rack for 30-35 minutes (may take additional 10 minutes). When ready to come out of the oven, the edges of the custard will be slightly set and the center will still jiggle. Let the custards cool completely. Cover with plastic wrap and refrigerate for at least 3 hours.


To serve, top each custard with about 1 tablespoon of Reddi Whip and drizzle with 1/2 tablespoon of butterscotch syrup.

 ~ Lindsay    


Recipe inspired by Paula Deen’s Baked Chocolate Custard with Butterscotch Whipped Cream; PEOPLE MAG January 17, 2011; adapted from The Deen Family Cookbook,Simon & Schuster.