Decadent Dessert Sampler

Molten Chocolate Cakes:Do not refreeze after thawing.
Thaw and Serve: Thaw frozen cakes in the refrigerator for 2 hours.
Conventional Oven: Bake from frozen. Preheat oven to 350°F. Place cakes on a parchment-lined baking sheet and into the preheated oven. Bake for 17 minutes.
Microwave Oven: Place frozen cake on a microwave-safe plate. Microwave for 50-55 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 Cakes: Whole Eggs, Sugar, Vegetable Oils (Rapeseed, Sunflower), Wheat Flour, Dark Chocolate Coating (Cocoa Mass, Sugar, Emulsifier: Lecithins, Natural Vanilla Flavor), Water, Low-fat Cocoa Powder, Baking Powder (Raising Agent: Diphosphates - Sodium Carbonates, Wheat Starch), Salt.
Contains: Eggs, 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.