Crème Brûlée. Farideh Sadeghin
Looking back, 2015 was a sweet year. The four seasons, like always, gave us a rotating cast of ingredients to bake with, and we did just that. We baked seasonal staples (strawberry cheesecake and blackberry cream pie) and classic confections (crème brûlée and chocolate chocolate chip cookies). So get that stand mixer plugged in, and leave it plugged in through 2016. We’re not saying you need to skip the Häagen-Dazs, but let it play second fiddle to these desserts. They are easier to make than you think.
Danish Dream Cake (Drømmekage)
This delightfully basic white sponge cake, encrusted with a coconut and brown sugar topping, is a dream to make and eat.
Tim Tam Pavlova
Tim Tam cookies are the star of this oh-so Australian Pavlova.
Breadfarm’s Graham Crackers
Renee Bourgault, co-owner of Breadfarm in Edison, WA, uses unrefined cane sugar instead of conventional granulated sugar in her graham crackers.
Blackberry Cream Pie with Toasted Oat and Sesame Crumb Crust
Phoebe Lawless of Scratch Bakery in Durham, North Carolina makes cream pies all summer long that incorporate different fruits as they become available. This recipe works just as well with strawberries, peaches, cherries, or whatever is in peak season. It’s also a great way to use fruit that is just beyond its usability, whether bruised or overly ripe.
Indiana Sugar Cream Pie
As Indiana’s state pie, this rich, nutmeg-dusted custard pie also goes by the name “Hoosier Pie.”
Traeger’s Bakery in Demopolis, Alabama first popularized these soft spice cookies, which are named for their hard cinnamon glaze that glistens like a glossy turtle shell.
Gascon-Style Flan (Gâteau Millasson)
This French egg custard is traditionally made with corn flour, but wheat flour works just as well. It puffs dramatically while cooking, then settles into a dense, delicately sweet flan.