Question about cooking pudding

I'd like to make the Burnt Caramel Pudding from Food52 for a bunch of folks on the 4th. http://food52.com/recipes/9628-burnt-.... It's outstanding, but very, very rich. I'd like to cook it in little 2 oz ramekins, instead of the larger 1/2 cup+ ramekins called for. The initial recipe says to pour it into four larger ramekins and cook "for about an hour to an hour and 15 minutes" and chill. Any words of wisdom for me on cooking time - or how I gage doneness - in a smaller ramekin? As always, you guys are the best.