Recipe 4 "MMMMMM"

Warm Chocolate Pudding Cakes Serves 4

6 T. or 3 oz. Butter 2 oz. Semisweet chocolate 2 oz. Unsweetened chocolate 2 lg. whole eggs 2 egg yolks cup powdered sugar 1 t. vanilla 6 T. flour t. salt

Shaw’s Crme Brle Makes: 10-4 oz. Brulee’s

Butter four 4-6 oz. ramekins and dust w/ granulated sugar. In a Bain Marie melt the butter and both chocolates and whisk to smooth and let cool a bit. Meanwhile, in a bowl whisk together the eggs, yolks and sugar. Slowly add the melted chocolate mixture. Add the vanilla, flour and salt. Scoop into the ramekins. When ready to serve preheat the oven to 450. Bake about 10 minutes. The center should just be barely set. Loosen the cakes w/ a knife and invert onto plates. Serve dusted w/ powdered sugar. TOP

4 cups Heavy cream vanilla bean, split, scraped Pinch salt 10 egg yolks 5 T. sugar 1 t. vanilla extract

Heat Cream with vanilla bean and salt until it just comes to a boil. Whisk the yolks, sugar and extract in a bowl. Whisk in the hot cream. Strain. Ladle the custard into the dishes and place on a flat cookie sheet. Place the sheet in a 325 oven and pour hot water around the ramekins, or until it comes about 1/3 of the way up the sides. Bake about 35-50 min or until the center is set. Chill until ready to serve. Sprinkle each Brulee with about 1-2 T. sugar and burn with a torch. TOP