How to make a gooey, chocolate confection

This is a frighteningly good dessert that doesn't take nearly enough time to prepare--considering how delicious it is. A little melting, a little whisking, and BAM (not the emeril kind), a restaurant-worthy chocolate treat is born.

Instructions

Difficulty: Easy

1. Melt a stick of butter with about half a bag of high quality chocolate chips or morsels. While that's going, butter two 2 cup ramekins and sprinkle with flour, then shake excess off in the sink.
2. In another biggish bowl, whisk together three eggs, three quarters of a cup of sugar and a fourth of a cup of flour. Then sprinkle in a small pinch of salt and whisk again.
3. Allow the choc/butter mixture to melt completely and cool. Now poor into your eggy/flour bowl. Whisk to combine.
4. Let that mixture sit out for at least an hour--this makes the final product a rich, gooey, chewy treat. Then preheat your oven to 400 degrees.
5. Place your ramekins on a cookie sheet, and bung the whole thing in the oven for about 16 minutes. They will emerge, cracked and oozing, with a rich, molton center and a cakey, brownie-like perimeter.
6. Pour some canned custard into the little hole you've punctured on top of your gooey treat. Eat and swoon.

Tips & Warnings

• Your canned custard will be made by either Bird's or Ambrosia--you'll find them on the international aisle.
• If you search and search and can't find the custard and don't feel like jetsetting to England to procure it, a rich, lightly sweetened whipped cream will do. Or even just a thick, pour of regular heavy cream.