Instructions: With a pastry brush, coat four 4-ounce ramekins with the butter, then line each ramekin with the sugar. Chill.

In the top of a double boiler, melt the 1/2 tablespoon butter and the chocolate over simmering water. In a large bowl, combine the melted chocolate mixture, Bavarian Cream, cocoa powder, and 1 tablespoon of the sugar and mix together until smooth and creamy. Mix in the egg yolks, one at a time. (If too thick, stir in a small amount of milk until light and creamy.) Stir in the walnuts.

Preheat oven to 450 F.

In a large bowl, beat the egg whites with the remaining 1 tablespoon sugar until stiff. Gently fold in the chocolate mixture.

Spoon the mixture into the chilled ramekins until 3/4 full Bake for 8 to 12 minutes or until puffed. Remove and top each ramekin with the Whipped Cream Topping and garnish each with 1 strawberry. Serve immediately.

YIELD: 4 SERVINGS

Bavarian Cream:
In a medium-sized bowl, mix together 3 tablespoons of the sugar, the eggs, egg yolks, and cornstarch and set aside.

In a 2-quart saucepan, scald the milk with the remaining sugar and the vanilla. Slowly stir the scalded milk mixture into the reserved egg mixture. Return the blended mixture to the saucepan and cook on low heat until desired thickness.

Remove from heat and return the mixture to the bowl. Place the bowl in a larger bowl with ice and beat the mixture until cool, adding the butter, one piece at a time. (If needed, add cornstarch to thicken.)

Makes about 2 1/2 cups.

Whipped Cream Topping:
In a small bowl, whip the cream, gradually adding the sugar until stiff peaks form. Gently fold in the rum.

Makes 1/4 cup.

BLUE HARBOR HOUSE
CAMDEN, MAINE

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