Flying Fish Cafe CHEF JOHN STATE BUTTERSCOTCH FLAN WITH NAPOLEONS, BANANA-CARAMEL SAUCE AND RUM CREAM Prep. 45 min Bake: I hr 25 min Cool: 45 min Chill: At least 3 hr  
BUTTERSCOTCH FLAN
2 1/4 cups heavy (whipping) cream
1/2 cup butterscotch chips
1/3 cup sugar
2 Tbsp dark rum
Yolks from 6 large eggs
1 box (I7 1/4 oz) frozen puff pastry, thawed
RUM CREAM
3/4 CUP heavy (whipping) cream
2 Tbsp each sugar and dark rum
BANANA-CARAMEL SAUCE
1 jar (10 oz) caramel sauce or topping
6 bananas, peeled and sliced

1. Place oven rack in middle of oven. Heat to 300'F. Have ready a 9 x 5-in. oven roof glass loaf pan, a large roasting pan, 2 large cookie sheets and a 31/2 x 21/2-in. Mickey Mouse cookie cutter (see Tip and Notes).

2. Butterscotch Flan: Bring 1 3/4 cups of the heavy cream, the butterscotch chips, sugar and rum  to a simmer in a medium saucepan, stirring until chips are melted.

3. Whisk yolks and remaining 1/2 cup cream
 in a  large bowl until blended. Whisk in about 1 cup hot  butterscotch mixture. Then whisk yolk  mixture back into saucepan. Stir over medium-low heat, scraping bottom of saucepan, 3 to 5 minutes or just until mixture starts to thicken on bottom (don't let it boil; it will curdle). Pour into loaf pan.

4. Put roasting pan on middle oven rack; set loaf pan in center. Add hot water to roasting pan to come 2/3 up sides of loaf pan.

5. Bake 1 hour 15 minutes or until a knife inserted in center of flan comes
almost. clean. Remove loaf pan to a then with plastic wrap. Refrigerate 3 until cold.

6.  Heat oven to 400F.  Unfold puff pastry and cut out 8 Mickey Mouse heads from each sheet. Place on ungreased cookie sheets.

7. Bake 10 minutes or until puffed and golden brown. With a spatula, remove immediately to a wire rack to cool.

8. Just before serving: Beat Rum Cream ingredients in a small bowl with mixer on medium speed until soft peaks form.

9. Banana-Caramel Sauce. Bring caramel to a simmer in a large skillet. Add-bananas; heat through. Remove skillet from beat.

10. To assemble: Cut flan in 8 portions. To remove from pan, lightly coat a broad spatula with nonstick spray, slide under
and and lift out. Place 1 portion on each dessert plate. Top with 1 Mickey pastry, the bananas, a dollop of Rum Cream, then another Mickey.
Serve immediately. Serves 8.

NOTE I The Mickey cookie cutter may be found in stores selling Wilton cake decorating supplies. For the store nearest you or to order, call Wilton Enterprises at 630- 963-7100 ext. 320.

NOTE 2 To prepare pastry without a Mickey cutter, thaw any I sheet of puff pastry. With a ruler and sharp knife, cut sheet in half lengthwise, then crosswise in quarters making eight 21/2-in. squares. Bake and cool as directed. Split squares in half. Place boftom half on flan, top with bananas, top of pastry and Rum Cream.

The Hollywood Brown Derby
CHEF MICHAEL LA DUKE
GRAPEFRUIT CAKE
Prep: 30 min Bake: 20 min Cool: 30 min
 
CAKE
1 1/4 CUPS all purpose Flour
3/4 cup granulated
sugar
1 1/2 tsp baking powder
1/2 tsp Salt
1/4 cup each vegetable oil and water
3 large eggs, yolks and whites separated
3 Tbsp grapefruit juice
1/2 tsp freshly grated lemon peel
1/4 tsp cream of tartar
FROSTING
2 Pk     (8 oz each) cream cheese, softened
2 1/2 tsp. lemon juice
1 tsp. freshly grated lemon peel
4 drops yellow food color
1 cup confectioner's  sugar
2 cups grapefruit segments, preferably Ruby Red (see Note)
Garnish:  candy confetti

1. Heat oven to 350'F. Lightly grease two 8-in. round cake pans.

2. Cake: Mix flour, sugar, baking powder and salt in a large bowl. Make a well in center; put oil, water, egg yolks, grapefruit juice and lemon peel         in well. Stir liquid to mix, then stir with the flour mixture until blended and smooth. Beat egg whites in a medium bowl with mixer on high speed
until frothy.  Add cream of tartar and beat just until stiff peaks form when beaters are lifted.  Using a rubber spatula, stir 1/3 the beaten whites into
the batter, then gently  fold in remaining whites just until blended
Divide between pans, smoothing surface.

3. Bake 20 minutes or until cakes spring back when lightly touched in center. Cool cakes in pans on wire racks 5 minutes. Run a thin knife around edges of cakes; invert on racks to cool completely.

4. Frosting: Beat  cream cheese in a large bowl with mixer on medium speed until  smooth and fluffy. Add lemon juice, lemon peel and food color. With mixer on low soeed gradually add confectioner's sugar, beating until well blended (frosting will be soft and airy).   Finely chop enough
grapefruit segments to measure 2 tbls. and gently stir into frosting.

5. To assemble: Place I cake layer on a serving plate. Spread top with 1 /2 cup frosting. Cut enough grapefruit segments into thinner wedges to cover frosting.  Top with second cake layer.  Frost top and sides.

6.  To serve:  Garnish with remaining grapefruit segments and candy confetti.

NOTE:  To section grapefruit.  With a sharp knife, cut peel and white membrane from grapefruit, then cut between the membranes to loosen sections.