Reviewed: Mar. 31, 2012

I love this recipe! I've made it several times, and heard nothing but rave reviews when I serve it. It's best served right after the 4-6 hours of chilling, otherwise the chocolate becomes too hard. But you can also add a little milk to the chocolate to help keep it softer. Instead of white sugar, I use raw sugar, ground powdery fine using a food processor or blender, and only use enough sugar to nicely coat the entire top. Then use a kitchen torch in quick, circular or back-and-forth motions, moving to a different area as the sugar starts to melt to keep from burning it. Depending on the group I'm serving, the process of caramelizing can also be part of the entertainment for the evening! I've tried some other recipes, but this one is my favorite.

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Reviewer:

Nodda Cook

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Reviewed: Jan. 30, 2012

Absolutely delectable!

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Reviewer:

mrsjmyoung

Cooking Level: Expert

Living In: Portage, Wisconsin, USA

Reviewed: Dec. 28, 2011

Fun to make BUT it I did everything exactly as said and it turned out to be a liquidly soup.

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??NAME??

Cooking Level: Expert

Living In: Lakewood, Colorado, USA

Reviewed: Nov. 8, 2011

Sinfully rich and satisfying dessert.

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Ardys

Cooking Level: Beginning

Home Town: Spring Grove, Minnesota, USA

Living In: Duluth, Minnesota, USA

Reviewed: Sep. 12, 2011

I made this exactly as the recipe says too. So amazing!! I had some recent dental work so I added whipped cream instead of caramelized sugar to a few. So so so good!!

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Reviewer:

lisabea

Cooking Level: Beginning

Home Town: Gold Beach, Oregon, USA

Living In: Manhattan, Kansas, USA

Reviewed: Aug. 28, 2011

Sinful is right!! The custard was deliciously creamy. Unfortunately, I didn't have any chocolate chips handy, but I couldn't skip the idea of a little chocolate kick. So instead, I spooned about a tablespoon (generous! Haha) of Nutella into the cups then microwaved them, and spread the chocolate in the cups. :) Worked like a charm! I will be making this again, thank you!!

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Reviewer:

Ina Garten Fan

Reviewed: Jun. 20, 2011

I added about a teaspoon of milk to the chocolate chips. It definitely helped make it not so hard after refrigerating. Very tasty!

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Reviewer:

CACHIKA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Reviewed: May 9, 2011

I made this for my family last night and it was great!! I followed the recipe and the chocolate on the bottom was a nice touch. I have a torch and the topping was amazing. Would definately make this again.

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