Here is a quick and easy recipe that has some of the tried and true dessert ingredients. Fix this and your family will be thanking you all week long!

CUSTARD

1 cup semisweet chocolate chips
1 cup heavy cream
1 cup milk
4 egg yolks
3 Tbsp sugar
Pinch of salt

WHIPPED CREAM

1 cup heavy cream
3 Tbsp butterscotch pudding mix (not instant, and with sugar)

1. Preheat oven to 300 degrees. Place the chocolate chips in a medium heatproof bowl. Bring the cream and milk to a boil in a medium saucepan over medium heat, stirring constantly. Pour the hot cream mixture over the chocolate and whisk until smooth.

2. In a large bowl, whisk together the egg yolks, sugar and salt. Whisking constantly, pour the chocolate mixture into the egg mixture. Strain the custard through a fine-mesh sieve and divide it into six 4-ounce ramekins.

3. Place the ramekins in a large roasting pan. Carefully pour 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 the steam to escape. Bake on center rack for 30-35 minutes, until the edges of the custard are slightly set but the center still jiggles (the center will set as the pudding cools). Remove the ramekins from the water bath and allow them to cool completely, then refrigerate for at least 3 hours before serving.

4. To make the whipped cream, whisk the cream and pudding powder together in a bowl, just to combine. Let stand for about 5 minutes, until the power begins to dissolve. Using an electric mixer, meat on medium-high speed until thickened. Top each custard cup with a generous dollop of whipped cream before serving. Wrap untopped custards with plastic and refrigerate.

TIPS: Try this delicious whipped cream on any of your favorite desserts!

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