| 31. | Remove from the oven; place ramekins on a rack and cool.
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| 32. | Pour hot water into the pan to come halfway up the ramekins.
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| 33. | Spoon into two ramekins and serve with crisp toast points.
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| 34. | Spray six 4-ounce ramekins with vegetable spray coating.
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| 35. | Pour mixture into six chilled 1-cup ramekins or dessert cups.
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| 36. | Generously butter four 1 1 / 2-cup ramekins.
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| 37. | Stir in all seafood; distribute mixture evenly among ramekins.
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| 38. | Strain mixture, then pour it into ramekins over frozen chocolate custard.
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| 39. | Arrange ramekins in a baking pan and place it on oven rack.
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| 40. | Fill ramekins, and place in a deep baking dish.
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