Creme Brulee
Creme brulee is a rich custard covered with a hard caramel glaze that is just heavenly. Any occasion becomes special with this fabulous dessert...

2 cups heavy cream
8 large egg yolks or 3 large eggs
1/2 cup sugar
3/4 tsp. vanilla

Caramel Glaze
1/3 cup granulated light brown sugar or 1/2 cup
packed regular light brown sugar

Heat the cream almost to a simmer. In a medium bowl, stir the eggs and sugar with a wooden spoon just until blended. Gradually stir in the cream. Strain through a fine-mesh sieve into a bowl or large measure with a pouring lip. Stir in vanilla.

Pour in six to eight (4-6 oz.) custard cups or ramekins and place in a water bath. Set the pan in the oven and set the oven temperature at 250°. Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 1/2 hours. Remove the custards from the water bath and let cool to room temperature. Cover each one tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days. Shortly before serving, gently blot any liquid that has formed on the surface with paper towels, then caramelize the surface.

Adjust oven rack so that the tops of the custards will be about 2 inches from the broiler heating element. Preheat the broiler for 10 minutes. Sprinkle sugar evenly over the surface of the custards. Arrange the custards on a baking sheet and transfer to the preheated broiler. Watching closely, broil the custards until the sugar melts and bubbles, turning the pan and /or moving the custards around if some cook more quickly than others. Serve immediately or hold in refrigerator up to one hour. This method produces a delicate, brittle crust that must be served within the hour of completing or it will begin to melt into the custard.

2 large eggs, hard boiled, peeled
4 oz. bacon (4 to 5 slices), cut crosswise into 1/2-inch strips
1 large head romaine (1 1/4 lb.), trimmed and cut into bite-size pieces
2 Tbls. olive oil
1/4 cup finely chopped shallot
2 Tbls. red-wine vinegar
1/4 tsp. salt or to taste
Freshly ground pepper to taste

Cook bacon in a heavy skillet over moderate heat, stirring until crisp. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.

Finely chop hard-boiled eggs; put in a serving bowl with romaine. Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper. Serves 4 as a first course.

7 oz. bittersweet chocolate
1 stick unsalted butter, plus some for greasing loaf pan
3 eggs, at room temperature
2 Tbls. flour
2/3 cup sugar

Powdered sugar
Freshly whipped cream
Shaved chocolate

Preheat oven to 400°. Butter a 9-x5-x3-inch loaf pan and set aside. Warm about 4 cups water and keep handy for a bain-marie (a water bath used to cook delicate foods).

In the top of a double boiler set over simmering water, melt chocolate and 1 stick of butter with 2 tsp. water. Remove pan of melted chocolate from double boiler and let cool briefly. With an electric mixer set on medium speed, beat eggs, flour and sugar until light and pale colored. Add melted chocolate and blend well. Mixture will be runny.

Pour batter into buttered loaf pan and place pan in a rectangular glass baking dish. Place in oven and carefully pour warm water into glass dish to a depth of 1 inch. Check cake after 30 minutes. If it¹s browning too quickly, tent with aluminum foil for last 10 minutes of baking time (40 minutes total). The top will be crunchy, but the inside remains very moist.

Remove cake from water bath and place on a cake rack. Cool slightly before serving or serve at room temperature. Serve directly from the pan, either cut into thick slices (which will break apart) or spooned into dessert bowls. If you¹d like, sprinkle the top with powdered sugar, some softly whipped cream and a bit of shaved chocolate.