Salty Dark and Milk Chocolate Skillet Cookie

Butter - 8 tbsp., melted

Sugar - 3/4 cup

Egg - 1

Vanilla extract - 1 tsp

AP Flour - 1¼ cup

Baking Soda - ½ tsp

Salt - 1/2 tsp

Milk Chocolate - 2 oz, finely chopped

Dark Chocolate - ½ cup

Vanilla Ice Cream

Maldon Salt

Extra Chocolate shavings

Heat oven to 350°F. In a mixing bowl combine melted Butter and Sugar. Stir until fully incorporated. 

Mix in Egg and Vanilla. Add the AP Flour, Baking soda and Sea Salt to the bowl. Stir until a dough forms and no dry bits remain. 

Stir in both Chocolates. Press dough into a lightly greased 8" or 10" cast iron skillet. Bake until center is firm, but still gooey 18 to 20 minutes. 

Remove from oven and cool slightly. Top with Ice Cream and maldon Salt and extra Chocolate shavings.

Caramel Flan

Sugar 1/2 cup

Egg - 3

Condensed Milk - 1/4 cup

Milk - 1 cup

Cinnamon powder - 1/4 tsp

To make Caramel, heat Sugar with 2 tbsp. Water in a saucepan over medium-high heat until it melts. When you get a nice Caramel color, remove the pan from heat and pour the Caramel into pudding bowl. Tilt the bowl to cover all sides of the bottom.

In a large bowl, beat the Eggs, warm Milk, Condensed Milk and Cinnamon powder until combined. Make sure no lumps are formed. Pour the mixture over caramelized Sugar.

Cover the bowl with aluminum foil and place it inside a pan with boiling water. Cover the pan with lid and cook for 20 minutes over medium heat.

Insert a fork/knife near the center of pudding and check if it comes out clean.

Remove the pan from heat and let cool down t0 room temperature.

Refrigerate for 2 hours and gently transfer to a plate.

Enjoy!

Eton Mess

Ingredients

• 1 pound (454g) strawberries, washed, hulled, and quartered

• 8 ounces (227g) raspberries

• 2 tablespoons granulated sugar (1 ounce; 30g)

• 1 teaspoon lemon zest, finely grated from 1 lemon

• 7 ounces (200g) homemade meringue cookies or store bought

• 1 1/2 cups (360ml) heavy cream

• 1/4 cup (28g) powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Directions

1. In a medium bowl, toss strawberries and raspberries with sugar and lemon zest to evenly coat. Set aside.

2. Place meringue cookies in a zip-top bag and, using a rolling pin or a wine bottle, crush until coarsely ground. Set aside.

3. In the bowl of a stand mixer or hand mixer fitted with a whisk attachment, whisk heavy cream, powdered sugar, vanilla extract, and salt on medium speed until medium soft peaks form, about 4 minutes.

4. To Assemble: Cover bottom of each of four 12-ounce glasses with 2 tablespoons of the prepared berries. Top with a layer of whipped cream, followed by crushed meringue cookies. Repeat until glasses are full. (Alternatively, you can assemble Eton Mess in a large serving dish, such as a trifle bowl.)

Special Equipment

Zip-top bag, rolling pin, stand mixer or hand mixer