ShoeBooties homemade sweet cream egg custard laced with rich milk chocolate and crusted with a golden caramelized sugar topping; adapted from The Back Porch Restaurant cookbook.  Makes 6 servings.

INGREDIENTS

    2 cups heavy cream                                             
    3 ounces semisweet chocolate chips                             
    6 large egg yolk                                               
    1/4 cup granulated  sugar                                      
    2 tablespoons granulated  sugar                                
    2 teaspoons vanilla extract                                    
    2 tablespoons dark brown sugar                                 

DIRECTIONS:

1.  Preheat oven to 300 degrees.

2.  Bring cream to a simmer.  Remove and add chocolate and stir.

3.  Whisk egg yolks and beat in 1/4 c. of sugar and slowly whisk in the hot chocolate mixture.

4.  Whisk in vanilla and cool.

5.  Divide chocolate mixture into six ramekins and place in shallow baking pan which is half-filled with water so it comes halfway up sides of ramekins.

6.  Bake 20 - 30 minutes until custard is set.

7.  Remove ramekins from water and cool. They can be refrigerated overnight.

8.  Combine 2 tblsp. brown sugar and 2 tblsp. granulated sugar and divide among ramekins - sprinkling over top of custard.

9.  Broil ramekins 1 minute or less to melt sugar. Let stand 5 minutes and serve.