2 tablespoons Mesa Rosa rub or Grill Mates Montreal

Chicken Seasoning

2 tablespoons finely chopped fresh thyme

1. Heat oven to 325 degrees. Butter 10 (6-ounce) ovenproof ramekins. Have ready a roasting pan to hold them.

2. In a food processor, mix 2/3 of the cheese, the cream cheese and pepper, to taste, until smooth. Add the eggs, 1 cup of the cream and half the chives. Pulse to blend.

3. Divide the mixture in the ramekins. Put them in the large pan. Add boiling water to half the ramekin depth. Bake until set, about 15 minutes. (A knife inserted in center comes out clean.) Cool slightly before serving.

4. Meanwhile, cut the bread in thin slices. Heat the butter in a saute pan. In batches, fry the bread, turning once to brown both sides, 4 minutes. Drain on paper towels. Sprinkle seasoning and thyme on hot bread.

5. For the sauce, in a small pan, simmer remaining 2 cups cream on medium heat to reduce by half, about 10 minutes. Add salt, pepper and the remaining chives.

6. To unmold custards, run a small knife around the inside of each ramekin and invert onto serving plates. Drizzle with warm sauce. Serve with toasted crostini (the fried bread), spread lightly with reserved cheese.

Note: For lighter appetizers or hors d'oeuvres use 3-ounce ramekins or mini-tart trays coated with baking spray.

Per serving: 654 calories, 14 grams protein, 25 grams carbohydrates, trace sugar, 56 grams fat, 358 milligrams cholesterol, 545 milligrams sodium, 1 gram dietary fiber.

Crab Seviche (Alma de Cuba)

Makes 4 servings

3 tablespoons lime juice

2 tablespoons orange juice

2 tablespoons heavy cream