Caramel Pumpkin Pie

The homemade caramel for this pumpkin pie provides a subtle, almost butterscotch-like backdrop to the rich taste of pumpkin.

• 1/2 cup granulated sugar
• 2/3 cup heavy cream
• 2 Tbs. cold unsalted butter
• 1/3 cup packed dark brown sugar
• 15-oz. can pure pumpkin
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. table salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. freshly grated nutmeg
• 3 large eggs, at room temperature
• 1 blind-baked Basic Pie Pastry shell

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

Pour the granulated sugar into a 3-quart, heavy-duty saucepan set over medium heat and sprinkle 2 Tbs. water over the sugar. Stir occasionally or swirl the pan to encourage the sugar to melt. When the sugar has melted, increase the heat to medium high. Watch the bubbling sugar syrup carefully and as the edges turn golden, gently swirl the pan (but do not stir the syrup directly) for even cooking. Continue to let the syrup cook until it is a nice, rich caramel color (a pale gold syrup will not make a flavorful sauce base). The total cooking time is about 5 minutes. Off the heat, carefully add the cream and butter to the pan—it will foam dramatically. Add the brown sugar and stir with a wooden spoon until smooth.

Whisk in the pumpkin, vanilla, salt, cinnamon, ginger, and nutmeg until smooth. One at a time, whisk in the eggs. Pour the filling into the pie shell, smooth the top, and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is okay), 25 to 30 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Coffee-Caramel Pots de Crème

• 2/3 cup granulated sugar  
• 1/4 cup water
• 3-1/2 cups heavy cream
• 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
• 1 Tbs. ground espresso (or 2 tsp. instant coffee or instant espresso granules)
• 10 large egg yolks

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

Make the caramel cream:

In a medium saucepan, combine the sugar and water and cook over medium heat until the sugar dissolves. Raise the heat to high and cook, swirling the pan occasionally, until the mixture is deep amber. Remove the pan from the heat and add a few tablespoons of the cream. Be careful—the hot caramel will spatter. Add a bit more cream and then the rest. The caramel will seize and harden, but it will melt in the cream as you simmer it. Set the pan over medium-low heat. Add the vanilla seeds and pod (if you’re using extract, don’t add it yet) and the espresso or coffee to the caramel cream. While stirring constantly, slowly bring the cream to just below a boil; remove from the heat. In a medium bowl, beat the egg yolks until smooth. Whisk a ladleful of the caramel cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the caramel cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 min. Strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.

Bake the custards:

Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45-min.—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish with a dollop of whipped cream (or a rosette from a pastry bag). Or try a sliver of candied citrus peel, a sprig of mint or another delicate herb, or a candied flower (available from Meadowsweets).

Caramel Cupcakes with Butterscotch Frosting

The burnt-sugar flavor of caramel of these cupcakes pairs so well with mellow notes of the frosting. If you like, top them with toasted chopped opecans (or pecan halves) to balance the sweetness.

• 1/3 cup plus 3/4 cup granulated sugar
• 6 oz. (1-1/3 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, at room temperature
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 recipe Butterscotch Frosting 
• 1 cup finely chopped toasted pecans

Position a rack in the lower third of the oven and heat the oven to 350°F. Line 12 standard-size muffin cups with paper liners.

Make the caramel:

Bring 1/3 cup water to a boil in a small saucepan; keep very hot. Put the 1/3 cup sugar in a heavy-based 8-inch skillet or shallow saucepan. Set the pan over medium heat. Shake the pan to level the sugar and leave it alone until it’s about half melted. Shake and swirl the pan to help the sugar melt completely. Cook the melted sugar, constantly swirling or stirring with a wooden spoon, until it bubbles and turns a deep reddish caramel color.

Immediately take the pan off the heat and carefully drizzle the boiling water over the caramel. The mixture will sputter. Return the pan to medium heat; stir constantly with the wooden spoon just until the caramel is completely dissolved. Pour the caramel into a heatproof liquid measuring cup. Pour about 1/3 cup water into the empty caramel pan and return to medium heat until very hot, stirring to dissolve any remaining caramel. Spoon enough of this liquid into the measuring cup with the caramel to bring the level up to 1/2 cup. Let cool until warm. (You can make the caramel hours or even a day ahead. When cool, cover and leave at room temperature.)

Make the cupcakes:

Sift the flour, baking powder, and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until smooth, 30 to 60 seconds. With the mixer running, slowly pour in the remaining 3/4 cup sugar, stop the mixer, and scrape the bowl and beaters. Beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, on medium speed until the batter is smooth, 30 to 60 seconds after each addition; scrape the bowl each time. Beat in the vanilla. On low speed, add the dry ingredients in three installments, alternating with the caramel. Mix only until the batter is smooth.

Divide the batter evenly among the prepared muffin cups. (Use two rounded soupspoons: one to pick up the batter, one to push it off.) Don’t smooth the batter. Bake until the cupcakes are golden brown and spring back when gently pressed in the center, 18 to 20 min. Let the cupcakes cool in the tin for 5 min. on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack, and let cool completely.

Spoon a slightly heaping tablespoon of the frosting on top of each cupcake and use the back of the spoon to spread and swirl the frosting. If the frosting starts to stiffen, rewarm it briefly over medium-low heat until it’s spreadable.

Holding a cupcake by its liner, dip it into the chopped pecans, if using, and turn it gently all around to coat the frosting thoroughly with the pecans. Repeat with the remaining cupcakes. (Save any leftover pecans for another use.) Let the frosting set for about 30 min. before serving.

Caramel Popcorn

At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.

• Nonstick cooking spray or vegetable oil
• 3 Tbs. vegetable oil, such as peanut or canola
• 1/2 cup popcorn kernels, preferably yellow kernels
• 1-1/2 tsp. baking soda
• 3 cups granulated sugar
• 1-1/2 Tbs. kosher salt
• 1-1/2 oz. (3 Tbs.) cold  unsalted butter, cut into small pieces

Pop the popcorn:

Spray two large heatproof rubber spatulas and a very large metal bowl (at least twice the volume of the popped popcorn) with nonstick cooking spray, or lightly wipe with vegetable oil. Heat the oil in an 8-quart or larger heavy-based stockpot over high heat. After a minute, put a popcorn kernel in the pot and cover. When the kernel pops, the oil is hot enough. Add the rest of the popcorn kernels. Cover the pot and shake it back and forth over the heat to agitate the kernels. Keep moving the pot as the popcorn pops. Remove the pot from the heat when the popping slows almost to a stop (it’s better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into the large metal bowl. Search through the popcorn, removing any unpopped kernels (which fall to the bottom of the bowl) or burnt pieces.

Make the caramel:

Measure the baking soda into a small dish so it’s ready to go. Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats. In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water. Gently stir with a wooden or metal spoon just enough to immerse the sugar. Brush down the sides of the pot with water and a clean pastry brush. Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20  minutes, depending on your stove. The caramel will be darker than it appears on the surface, so don’t overcook. At this point, remove the pot from the heat.

Brush the sides of the pan clean with a wet pastry brush after you stir the water, sugar, salt, and butter.

Watch the boiling syrup, but don’t stir or swirl it. Once the syrup turns a golden caramel color, take it off the heat.

Working quickly off the heat, thoroughly whisk the baking soda into the caramel. Do this in or near the sink in case it spills over. The baking soda aerates the cararamel, which makes it easier to eat when it’s cool, but causes it to bubble vigorously now, so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Only use the caramel that pours out easily; don’t scrape the sides of the pot (the sugar on the sides of the pot crystallizes easily and can cause the caramel to do the same).

Whisk in the baking soda. The caramel will bubble vigorously and quickly rise up in the pan.

Pour the bubbling caramel onto the popcorn, taking care not to get any on yourself. Don’t scrape out the pot.

Using the heatproof spatulas, toss the caramel with the popcorn. When the popcorn is thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer. As soon as it’s cool enough to touch, use your hands to break the layer into smaller clusters. Let them cool completely and then store in an airtight container for up to a week.

Toss the popcorn and caramel as you would a salad, using two heatproof spatulas.

Pat the caramel popcorn into a ­single layer on lined baking sheets.

Apple-Filled Crêpes with Caramel Sauce

• 5 large apples (about 2-1/2 lb.); I like Golden Delicious
• 6 Tbs. unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 tsp. pure vanilla extract
• Pinch salt
• 1/2 cup heavy cream
• 8 crêpes 
• Vanilla ice cream or whipped cream

Peel, core, and cut the apples into 1/2-inch dice. Set a large, heavy skillet over medium heat and melt the butter. Add the apples and sprinkle the sugar and brown sugar over them. Cook, covered, over medium-high heat, until the apples begin to soften, about 8 minutes. Uncover and continue to cook, stirring, until the apples are soft, 10 to 12 minutes. (The mixture will be boiling.) Stir in the vanilla and salt. Set aside to cool.

Heat the oven to 350°F and butter a large baking dish. Arrange the crêpes flat on a large work surface. Using a slotted spoon, remove the apples from the sauce and divide them among the crêpes, spreading them over the surface of each crêpe. Fold each crêpe to make a half moon and then fold in half again to create a thick triangle. Arrange the crêpes in the baking dish, overlapping them.

Bring the remaining sauce back to a boil. Add heavy cream and whisk until the boiling mixture has thickened and darkened again to brown. Drizzle about 1 Tbs. sauce over each crêpe (if there’s extra sauce, reserve it to serve at the table). Bake the crêpes until the filling is very hot, about 15 minutes. Serve warm with vanilla ice cream or whipped cream.

Coffee-Caramel Pots de Crème

• 2/3 cup granulated sugar  
• 1/4 cup water
• 3-1/2 cups heavy cream
• 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
• 1 Tbs. ground espresso (or 2 tsp. instant coffee or instant espresso granules)
• 10 large egg yolks

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

Make the caramel cream:

In a medium saucepan, combine the sugar and water and cook over medium heat until the sugar dissolves. Raise the heat to high and cook, swirling the pan occasionally, until the mixture is deep amber. Remove the pan from the heat and add a few tablespoons of the cream. Be careful—the hot caramel will spatter. Add a bit more cream and then the rest. The caramel will seize and harden, but it will melt in the cream as you simmer it. Set the pan over medium-low heat. Add the vanilla seeds and pod (if you’re using extract, don’t add it yet) and the espresso or coffee to the caramel cream. While stirring constantly, slowly bring the cream to just below a boil; remove from the heat. In a medium bowl, beat the egg yolks until smooth. Whisk a ladleful of the caramel cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the caramel cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 min. Strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.

Bake the custards:

Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45-min.—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish with a dollop of whipped cream (or a rosette from a pastry bag). Or try a sliver of candied citrus peel, a sprig of mint or another delicate herb, or a candied flower (available from Meadowsweets).

Caramel Turtle Bars

For the crust:

• Non-stick cooking spray, vegetable oil, or melted butter for the pan
• 7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
• 1/2 cup packed light brown sugar
• 1/2 tsp. table salt
• 9 oz. (2 cups) unbleached allpurpose flour

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the caramel topping:

• 2 cups pecan halves, toasted and coarsely chopped
• 1 cup packed light brown sugar
• 3/4 cup heavy cream
• 4 oz. (1/2 cup) unsalted butter, cut into chunks
• 1/2 cup light corn syrup
• 1/4 tsp. table salt

For the ganache:

• 6 Tbs. heavy cream
• 2 oz. good-quality bittersweet chocolate, finely chopped (about 1/2 cup)

Make the shortbread crust:

Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. Lightly coat the sides of the foil (not the bottom) with nonstick cooking spray, oil, or melted butter to prevent the caramel from sticking.

In a medium bowl, stir together the butter, brown sugar, and salt. Stir in the flour to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.

Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.

Bake the dough for 20 minutes, and then decrease the oven temperature to 300°F and bake until the crust is golden all over and completely set, about 15 more minutes.

Make the topping:

 Sprinkle the pecans evenly over the crust.

In a heavy medium saucepan, bring the brown sugar, cream, butter, corn syrup, and salt to a boil over medium-high heat, stirring until all the ingredients are melted and smooth. Let the mixture continue to boil, without stirring, until a candy thermometer registers 240°F, about 6 more minutes. Turn off the heat and immediately (but carefully) pour the caramel evenly over the prepared crust. Let the bars cool completely, about 2 hours, before garnishing with the ganache.

Make the ganache:

Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.

Fill a plastic zip-top baggie with the ganache, snip the tip off a corner, and drizzle the ganache decoratively over the caramel bars (you don’t have to use all the ganache; keep the extra in the fridge for 5 days). Let the ganache set for 30 minutes to an hour. Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares. They will keep at room temperature for 1 week.

Pine Nut and Chocolate Caramel Bars

With an orange-scented shortbread crust, gooey caramel topping, and delicate chocolate drizzle, this addictive treat is a great riff on the classic chocolate turtle candy.

For the crust

• 8 oz. (1 cup) unsalted butter, softened, cut into 6 pieces
• 2/3 cup granulated sugar
• 1 Tbs. finely grated orange zest
• 1/4 tsp. kosher salt
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
• 5 oz. bittersweet chocolate, chopped

For the topping

• 1-1/4 cups granulated sugar
• 3/4 cup heavy cream
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
• 1/4 tsp. kosher salt
• 1-1/2 cups pine nuts

Make the crust

Position a rack in the center of the oven and heat the oven to 350°F. Line a straight-sided 13x9-inch metal baking pan with a large piece of heavy-duty foil, leaving a 2-inch overhang on two sides.


In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter, sugar, orange zest, and salt on medium-high speed until light and fluffy, 1 to 3 minutes. Scrape the bowl. On low speed, mix in the flour until the dough is uniformly sandy, 1 to 2 minutes.


Transfer the dough to the prepared pan and press evenly into the bottom. Bake until lightly golden, about 20 minutes. Let the crust cool completely on a wire rack.


Melt the chocolate in a medium heatproof bowl set in a skillet of barely simmering water, stirring frequently, until smooth (be careful not to get any water in the chocolate). With a small offset spatula, spread all but about 2 Tbs. of the melted chocolate evenly over the cooled crust. Return the bowl with the remaining chocolate to the skillet of warm water and set aside off the heat to keep warm.

Make the topping

Put 3 Tbs. of water in a heavy-duty 3-quart saucepan. Pour the sugar in the center of the pan and pat it down with a spatula just until evenly moistened. Cook over medium-high heat without stirring until the syrup turns amber, 6 to 8 minutes; swirl the pan as the sugar caramelizes to help it cook evenly. Slowly whisk in the cream (be careful—it will bubble vigorously and produce a lot of steam). Whisk in the butter and salt and boil until the butter is combined, 1 minute more.

Assemble the bars

Pour the caramel evenly over the crust. Sprinkle the pine nuts over the caramel. Bake until the caramel is bubbling all over and jiggles only slightly in the center when the pan is nudged, 24 to 26 minutes. If necessary, reheat the remaining chocolate until fluid. With a spoon, drizzle the chocolate over the top. Let cool completely before cutting into squares.

Pine Nut and Chocolate Caramel Bars

With an orange-scented shortbread crust, gooey caramel topping, and delicate chocolate drizzle, this addictive treat is a great riff on the classic chocolate turtle candy.

For the crust

• 8 oz. (1 cup) unsalted butter, softened, cut into 6 pieces
• 2/3 cup granulated sugar
• 1 Tbs. finely grated orange zest
• 1/4 tsp. kosher salt
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
• 5 oz. bittersweet chocolate, chopped

For the topping

• 1-1/4 cups granulated sugar
• 3/4 cup heavy cream
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
• 1/4 tsp. kosher salt
• 1-1/2 cups pine nuts

Make the crust

Position a rack in the center of the oven and heat the oven to 350°F. Line a straight-sided 13x9-inch metal baking pan with a large piece of heavy-duty foil, leaving a 2-inch overhang on two sides.


In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter, sugar, orange zest, and salt on medium-high speed until light and fluffy, 1 to 3 minutes. Scrape the bowl. On low speed, mix in the flour until the dough is uniformly sandy, 1 to 2 minutes.


Transfer the dough to the prepared pan and press evenly into the bottom. Bake until lightly golden, about 20 minutes. Let the crust cool completely on a wire rack.


Melt the chocolate in a medium heatproof bowl set in a skillet of barely simmering water, stirring frequently, until smooth (be careful not to get any water in the chocolate). With a small offset spatula, spread all but about 2 Tbs. of the melted chocolate evenly over the cooled crust. Return the bowl with the remaining chocolate to the skillet of warm water and set aside off the heat to keep warm.

Make the topping

Put 3 Tbs. of water in a heavy-duty 3-quart saucepan. Pour the sugar in the center of the pan and pat it down with a spatula just until evenly moistened. Cook over medium-high heat without stirring until the syrup turns amber, 6 to 8 minutes; swirl the pan as the sugar caramelizes to help it cook evenly. Slowly whisk in the cream (be careful—it will bubble vigorously and produce a lot of steam). Whisk in the butter and salt and boil until the butter is combined, 1 minute more.

Assemble the bars

Pour the caramel evenly over the crust. Sprinkle the pine nuts over the caramel. Bake until the caramel is bubbling all over and jiggles only slightly in the center when the pan is nudged, 24 to 26 minutes. If necessary, reheat the remaining chocolate until fluid. With a spoon, drizzle the chocolate over the top. Let cool completely before cutting into squares.

Sticky Toffee Pudding

Baking soda (known as bicarb to Brits) plays two roles in this recipe: It helps soften the dates, and it helps the wet, heavy batter rise during baking. If you can only find golden sugar in regular granulation, just blend it in a food processor for 1 or 2 minutes to get a superfine texture.

For the cake:

• 2 oz. (1/4 cup) unsalted butter, softened at room temperature; more for the pan
• 6 oz. (1 cup lightly packed) pitted dates (Medjools, if possible), coarsely chopped
• 1 tsp. baking soda
• 6 oz. (3/4 cup plus 2 Tbs.) golden superfine sugar (or white superfine sugar), sifted if lumpy
• 1 tsp. pure vanilla extract
• 2 large eggs
• 6 oz. (1-1/4 cups plus 1 Tbs.) self-rising flour, sifted

For the sauce:

• 1/2 cup packed light or dark muscovado sugar (or light brown sugar)
• 1/4 cup honey
• 4 oz.(1/2 cup) unsalted butter
• 1/4 cup heavy cream

• Vanilla ice cream for serving (optional)

Make the cake: Heat the oven to 350°F. Butter a 11x7-inch nonstick baking pan that’s at least 1 inch deep. If your pan isn’t nonstick, butter the sides and then line it with enough parchment to come 1 inch up the short sides; butter the parchment as well.

Put the dates in a small saucepan with 1 cup water and bring to a boil over high heat. Reduce the heat to medium and simmer until softened, about 5 minutes. Remove from the heat, stir in the baking soda, and set aside. (The mixture will foam up and take on a greenish color; this is normal.)

Combine the butter and the golden sugar in a bowl. Beat with a hand mixer on high speed until the mixture is well combined and lighter in color, about 4 minutes. Beat in the vanilla. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the flour and then stir in the date mixture; the batter will be sloppy. Pour the batter into the greased pan and bake until it's risen, a deep golden brown, and firm to the touch but still a bit spongy (it should spring back a little, but not entirely, when indented, 35 to 40 minutes.

Meanwhile, make the sauce:

Put the muscovado sugar, honey and butter in a small saucepan and heat gently, stirring until the sugar dissolves. Bring to a simmer and cook until it gets thick and bubbly, 2 to 3 minutes. Stir in the cream, let it bubble down and then remove the pan from the heat.

To serve:

When the cake is done, remove it from the oven and let it rest for 5 minutes; then turn it out onto a cutting board and invert it onto a wire rack to cool slightly. Cut the warm cake into slices or squares, put on serving plates along with a scoop of ice cream, if using, and drench with the sauce.  

Apple-Filled Crêpes with Caramel Sauce

• 5 large apples (about 2-1/2 lb.); I like Golden Delicious
• 6 Tbs. unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 tsp. pure vanilla extract
• Pinch salt
• 1/2 cup heavy cream
• 8 crêpes 
• Vanilla ice cream or whipped cream

Peel, core, and cut the apples into 1/2-inch dice. Set a large, heavy skillet over medium heat and melt the butter. Add the apples and sprinkle the sugar and brown sugar over them. Cook, covered, over medium-high heat, until the apples begin to soften, about 8 minutes. Uncover and continue to cook, stirring, until the apples are soft, 10 to 12 minutes. (The mixture will be boiling.) Stir in the vanilla and salt. Set aside to cool.

Heat the oven to 350°F and butter a large baking dish. Arrange the crêpes flat on a large work surface. Using a slotted spoon, remove the apples from the sauce and divide them among the crêpes, spreading them over the surface of each crêpe. Fold each crêpe to make a half moon and then fold in half again to create a thick triangle. Arrange the crêpes in the baking dish, overlapping them.

Bring the remaining sauce back to a boil. Add heavy cream and whisk until the boiling mixture has thickened and darkened again to brown. Drizzle about 1 Tbs. sauce over each crêpe (if there’s extra sauce, reserve it to serve at the table). Bake the crêpes until the filling is very hot, about 15 minutes. Serve warm with vanilla ice cream or whipped cream.

Triple Caramel Cake

You can make the caramel sauce ahead; just reheat it to room temperature before using.

• 3 cups heavy cream
• 2 1/2 cups granulated sugar
• 6 oz. (12 Tbs.) unsalted butter, softened
• 4 large eggs, at room temperature
• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• Pinch salt

Make the caramel sauce:

Pour 2 cups of the cream into a medium saucepan and slowly bring it to a boil. Lower the heat and keep at a bare simmer.

Put 1 cup of the sugar in a heavy-based medium saucepan over medium heat. Leave undisturbed until the sugar begins to melt and darken. Gently shake the pan to distribute the sugar and to keep the melted sugar from burning. When all has melted and the caramel is a very dark amber, remove from the heat. Carefully add the hot cream, stirring constantly with a wooden spoon. Don’t worry if the caramel hardens; it will melt as the sauce boils. Return the pan to the heat and keep the sauce at a gentle boil for about 5 minutes, stirring constantly. Set aside for at least 30 minutes, stirring often, until the sauce is cool. Measure 1 cup of the caramel to add to the cake batter and refrigerate the rest.

Make the cake:

Heat the oven to 325°F; grease and flour a 12-cup bundt pan. With an electric mixer, cream the butter and the remaining 1-1/2 cups sugar until fluffy. Add the eggs, one by one, waiting until each is incorporated before adding the next. Sift together the flour, baking powder, and salt. With a rubber spatula, gently but thoroughly fold the dry ingredients into the butter and eggs alternately with the reserved 1 cup caramel, beginning and ending with the dry ingredients.

Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes. Set on a rack for about 10 minutes and then unmold and let cool completely on the rack. Bring the rest of the caramel sauce to room temperature. When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.

Whip the remaining 1 cup cream until it holds firm peaks. Fold in the last third of the caramel gently, leaving streaks visible. Serve with the cake.

Sticky Toffee Pudding

Baking soda (known as bicarb to Brits) plays two roles in this recipe: It helps soften the dates, and it helps the wet, heavy batter rise during baking. If you can only find golden sugar in regular granulation, just blend it in a food processor for 1 or 2 minutes to get a superfine texture.

For the cake:

• 2 oz. (1/4 cup) unsalted butter, softened at room temperature; more for the pan
• 6 oz. (1 cup lightly packed) pitted dates (Medjools, if possible), coarsely chopped
• 1 tsp. baking soda
• 6 oz. (3/4 cup plus 2 Tbs.) golden superfine sugar (or white superfine sugar), sifted if lumpy
• 1 tsp. pure vanilla extract
• 2 large eggs
• 6 oz. (1-1/4 cups plus 1 Tbs.) self-rising flour, sifted

For the sauce:

• 1/2 cup packed light or dark muscovado sugar (or light brown sugar)
• 1/4 cup honey
• 4 oz.(1/2 cup) unsalted butter
• 1/4 cup heavy cream

• Vanilla ice cream for serving (optional)

Make the cake: Heat the oven to 350°F. Butter a 11x7-inch nonstick baking pan that’s at least 1 inch deep. If your pan isn’t nonstick, butter the sides and then line it with enough parchment to come 1 inch up the short sides; butter the parchment as well.

Put the dates in a small saucepan with 1 cup water and bring to a boil over high heat. Reduce the heat to medium and simmer until softened, about 5 minutes. Remove from the heat, stir in the baking soda, and set aside. (The mixture will foam up and take on a greenish color; this is normal.)

Combine the butter and the golden sugar in a bowl. Beat with a hand mixer on high speed until the mixture is well combined and lighter in color, about 4 minutes. Beat in the vanilla. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the flour and then stir in the date mixture; the batter will be sloppy. Pour the batter into the greased pan and bake until it's risen, a deep golden brown, and firm to the touch but still a bit spongy (it should spring back a little, but not entirely, when indented, 35 to 40 minutes.

Meanwhile, make the sauce:

Put the muscovado sugar, honey and butter in a small saucepan and heat gently, stirring until the sugar dissolves. Bring to a simmer and cook until it gets thick and bubbly, 2 to 3 minutes. Stir in the cream, let it bubble down and then remove the pan from the heat.

To serve:

When the cake is done, remove it from the oven and let it rest for 5 minutes; then turn it out onto a cutting board and invert it onto a wire rack to cool slightly. Cut the warm cake into slices or squares, put on serving plates along with a scoop of ice cream, if using, and drench with the sauce.  

Caramel Pumpkin Pie

The homemade caramel for this pumpkin pie provides a subtle, almost butterscotch-like backdrop to the rich taste of pumpkin.

• 1/2 cup granulated sugar
• 2/3 cup heavy cream
• 2 Tbs. cold unsalted butter
• 1/3 cup packed dark brown sugar
• 15-oz. can pure pumpkin
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. table salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. freshly grated nutmeg
• 3 large eggs, at room temperature
• 1 blind-baked Basic Pie Pastry shell

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

Pour the granulated sugar into a 3-quart, heavy-duty saucepan set over medium heat and sprinkle 2 Tbs. water over the sugar. Stir occasionally or swirl the pan to encourage the sugar to melt. When the sugar has melted, increase the heat to medium high. Watch the bubbling sugar syrup carefully and as the edges turn golden, gently swirl the pan (but do not stir the syrup directly) for even cooking. Continue to let the syrup cook until it is a nice, rich caramel color (a pale gold syrup will not make a flavorful sauce base). The total cooking time is about 5 minutes. Off the heat, carefully add the cream and butter to the pan—it will foam dramatically. Add the brown sugar and stir with a wooden spoon until smooth.

Whisk in the pumpkin, vanilla, salt, cinnamon, ginger, and nutmeg until smooth. One at a time, whisk in the eggs. Pour the filling into the pie shell, smooth the top, and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is okay), 25 to 30 minutes more. Transfer the pie to a rack and let it cool completely before serving.