This flan, which is perfect for Thanksgiving, is almost like a crustless pie, but it’s much silkier than traditional pumpkin pie filling. My favorite part of the dessert is that it can be completely made ahead of time and refrigerated. In fact, the flavors meld together over a day or two and become even more complex. And at the holidays, its light texture is a welcome reprieve from all the richness that precedes it.
Pumpkin Pie with Pecan Crunch
FROM YANKEE MAGAZINE
Why stop at two? Spice up your holiday table this year with four layers of moist, tender pumpkin cake sandwiched the maple cream.
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
“The System of Doctor Tarr and Professor Fether” Goat Cheese Pumpkin Pie
Crème brûlée is simply one of the sexiest recipes going. You know that tap-tap moment, when the caramelized crust shatters, and you dip into the creamy custard below? Heaven. The rustic burnt topping makes each bite different and more delicious than the last. I confess, though, that I find classic crème brûlée a little fussy. I do make it and love it (see our basic crème brûlée recipe here), but when I was working on my forthcoming book about pudding, Bakeless Sweets, I wondered whether there was an easier way. Could I make crème brûlée without the oven and water bath?