Well, Noah started cooking again the first day back. He tried a flan as all we really had in the house were milk and eggs. No caramel sauce this time. I think they got that and bananas foster planned for next week.

1 quart whole milk
1/2 cup sugar
6 eggs
1 tsp cinnamon
1 tsp cornstarch
1/2 tsp salt

Preheat the oven to 325. Butter a 2 quart casserole dish.

Mix every together in a bowl. Transfer to casserole dish and cover tightly with foil. Place dish in a roasting pan and fill with water until halfway up the dish. Bake for 1 1/2 hours. Remove from oven and let cool to room temperature cover. Sprinkle top with cinnamon and sugar and chill overnight.

He and Ben ate that and then decided they need chocolate for the goddess. The following is great but it ain't cheap, it is enormously filling, and it takes preparation - especially if you are anti-raw egg. The result is worth it. The approach used with cooked eggs is actually kinda cool because it exploits the same thing that we discussed at the Protien Stability Conference last week. Sugar is added to the whites as they cook as sugar can act to stabilize the proteins and keep them from degrading as in a cooked egg white. Similar water is added to the yolk to help keep it from crosslinking until the 160 F needed to kill the bugs is reached. However, it must be quenched as it can't stay there long...

1 1/4 pounds sweet dark chocolate, Ghirardella's preferred.
6 eggs separated
1 Tbsp vanilla extract
12 Tbsp water
12 Tbsp sugar
1/4 cup Godiva's Chocolate Liquor
1/4 cup sugar
1/2 pint heavy cream

Ideally this is made with raw eggs. Not in our house however so:

Add the six yolks and 12 Tbsp water to the top of a double boiler and heat until 160 F. Immediately quench by dropping the top into a pan of ice water. When cool, beat the eggs until pale yellow and frothy.

Melt the chocolate in a double boiler until mostly melted. Set aside to finish melting.

In the top of a double boiler, heat the egg whites and 12 Tbsp sugar and beat until soft peaks start to form. Err on the side of softness. Quench cool as with the yolks.

Add the vanilla extract, chocolate liquor, and the chocolate* to the egg yolks and mix well. Gently fold in the egg whites, which should still be soft, into the chocolate mixture. Blend well until smooth and then fill 2.5 ounce ramkins**. Cool until firm.

Add the 1/2 cup sugar to the heavy cream and whip.  Top the ramekins and serve.

*Chocolate needs to be warm or it gets grainy. If its cooled and not fluid, reheat it.
** Do not use 12 ounce wine glass as it the photo. Even Noah can't eat one.