Chocolate Brownie Custard

A decadent dessert to top with a scoop of your favorite ice cream

Ingredients

• Nonstick pan spray
• ½ cup caramel sauce
• 3 baked brownies (each approximately
• 2 x 3 inches)
• 1 cup semi-sweet chocolate chips
• 16 oz. heavy cream
• 6 whole eggs
• 1 cup granulated sugar
• 1 Tbs. vanilla
• Confectioner’s sugar for garnish

Preparation

1. Preheat the oven to 350 degrees.
2. Liberally coat 12 three-inch ramekins with nonstick pan spray.
3. Place about 1 tablespoon of caramel sauce in the bottom of each dish.
4. Cube the brownies and divide among the 12 dishes.
5. Divide the chocolate chips and place on top of the brownie bits.
6. In a bowl, beat the cream, eggs, sugar and vanilla until thoroughly blended.
7. Place the ramekins in a deep baking dish.
8. Fill each ramekin with egg mixture.
9. Carefully fill the pan with warm water to halfway up the ramekins.
10. Bake for about 25 minutes until custard is set.
11. Allow to cool and sprinkle with confectioner’s sugar before serving.

(Serves 12)

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