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.
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.