Decadent Dessert Sampler

Item #: DSM66
Serves up to 6
Features three items

Decadent Dessert Sampler

Elegant and delicious, this dessert collection is the step to ending any gourmet meal on a high note. Enjoy two Molten Chocolate Cakes, featuring a moist texture, a pronounced bittersweet chocolate flavor and molten filling, this is a true classic. Sweet, creamy Crème Brûlée comes in two reusable ramekins with fired sugar for that uniquely intense, crunchy, caramel topping. Mere words cannot describe the masterpiece that is Sticky Toffee Pudding. You get two individual servings of this buttery, rich, and comforting treat. Everyone can indulge as they like with this luscious selection of decadent sweets.

Molten Chocolate Cakes, two 3.5 oz. cakes
Crème Brûlée, two 2.9 oz. reusable ramekins
Sticky Toffee Pudding, two single servings

Molten Chocolate Cake: Prepare from frozen. Do not refreeze after thawing.
Conventional Oven: Preheat oven to 410°F. Place on a parchment lined baking sheet and into preheated oven. Bake for about 10 minutes.
Microwave Oven (800W): Place one molten chocolate cake on a microwave-safe plate. Microwave for 35-40 seconds. Adjust depending on the power of your microwave oven.

Crème Brûlée:
Oven Broil (Preferred): From Frozen. Do not thaw. Position oven rack 3-4 inches from broiler element so the top of the Crème Brûlée will be 1-2 inches from the broiler element. Set oven to broil. For electric ovens, let the broiler element preheat for 2 minutes. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one packet of sugar evenly across each Crème Brûlée. Place Crème Brûlée on the positioned oven rack for 3-6 minutes or until the top is golden brown. Ramekin and sugar will be hot. Using caution, remove the baking sheet from the oven and allow Crème Brûlée to stand 6-10 minutes. Sugar topping will harden while custard sets. Serve and Enjoy!
Thaw and serve (Alternative): Thaw overnight or 4-5 hours in the refrigerator. Remove seal and plastic lid from the ramekin. Serve cold. A sugar packet is not used for this method of serving. It can be topped with berries. Once thawed, it may be refrigerated for up to 2 days.

Sticky Toffee Pudding: Reheat pudding from thawed and remove lid before placing in oven or microwave.
Oven: Preheat conventional oven to 325° and cook for 10 to 15 mins. The bottom of the pudding should be very warm. If not, return the pudding to the oven for 5 more minutes or until fully heated throughout.
Microwave: Microwave thawed pudding for 45 seconds. The bottom of the pudding should be very warm. If not, return the pudding to the microwave and heat at 15 second intervals or until the pudding is fully heated throughout.
When pudding is fully reheated, invert pudding onto plate and eat as is or serve with vanilla ice cream or whipped cream.
Pudding may remain refrigerated for up to one week. Microwave and oven temperatures vary, adjust cooking time accordingly.

Molten Chocolate Cake: Egg, Chocolate (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soy Lecithin, Vanilla Flavor), Sugar, Water, Butter, Wheat Flour, Non-hydrogenated Copra Oil, Cocoa Powder, Milk Powder.
Contains: Egg, Milk, Soy, Tree Nut (Coconut), Wheat.

Crème Brûlée: Cream, Granulated Sugar, Pasteurized Liquid Egg Yolks, Milk, Corn Starch, Natural Vanilla Flavoring.
Contains: Eggs, Milk.

Sticky Toffee Pudding: Water, Butter, Dates, Wheat Flour (niacin, reduced iron, thiamine, riboflavin, folic acid), Malted Barley Flour, Raw Sugar, Sugar, Cream, Eggs, Molasses, Golden Corn Syrup, Baking Powder (sodium acid, pyro- phosphate, sodium bicarbonate, corn starch, mono-calcium phosphate), Baking Soda, Vanilla, Kosher Salt.
Contains: Eggs, Milk, Wheat.