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Greatest Hits: 2008

All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Here are the best of 2008.

This rich custard gets its color and flavor from a caramelized-sugar topping that you can learn how to make in our guide to caramelizing.
Becky Luigart-Stayner, Text: Jason Horn

October: Classic Crème Caramel

This rich custard gets its color and flavor from a caramelized-sugar topping that you can learn how to make in our guide to caramelizing. It's a great make-ahead dessert that's sure to impress any gathering.

View Recipe: Classic Crème Caramel

Next October: Seafood Risotto

We love the combination of apples cooked in caramel and a flaky pastry crust. For more tips on caramelizing, check out our guide.

Previous Slide October: Tarte Tatin

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This rich custard gets its color and flavor from a caramelized-sugar topping that you can learn how to make in our guide to caramelizing.

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