• Zest of 3 oranges, in long strips 
• 2 cups (16 fl oz/500 ml) milk 
• 2 cups (16 fl oz/500 ml) heavy (double) cream 
• 1 cinnamon stick 
• 2 cups (1 lb/500 g) sugar 
• ¼ cup (2 fl oz/60 ml) water 
• 6 whole eggs plus 
• 3 egg yolks 
• 1 teaspoon vanilla extract (essence)
• 3 tablespoons port wine, optional

Caramelized Orange Custard

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• 1 cup pecans
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons light brown sugar, packed
• 1/2 cup plus 2 tablespoons granulated sugar
• Pinch salt
• 6 tablespoons very cold unsalted butter, cut into 1/2-inch dice
• 1/2 cup old-fashioned rolled oats
• 2½ pounds tart baking apples (about 5 large), peeled, cored and sliced 1/4-inch thick

Apple Pecan Crisp

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• 1 cup (2 sticks) butter, softened
• 2½ cups all-purpose flour plus additional for dusting pan
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional)
• 1/2 teaspoon salt
• 15 oz. can pumpkin puree
• 3/4 cup well-shaken buttermilk
• 1 teaspoon vanilla extract
• 1¼ cups granulated sugar
• 3 large eggs

Cream Cheese Glaze Ingredients:

• 4 ounces cream cheese, softened
• 1/4 teaspoon vanilla extract
• 1 cup powdered sugar (plus extra if needed)
• 1-2 tablespoons milk

Pumpkin Spice Bundt Cake

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• 1 pound brioche, cut into 1-inch pieces 12 cups
• 5 tablespoons unsalted butter
• 2 large Granny Smith apples —peeled, cored and cut into 1/2-inch pieces
• 1 cups sugar
• 1/2 teaspoon cinnamon
• 1/4 cups Calvados or other brandy
• 4 large eggs, beaten
• 3 cups milk
• 1 vanilla bean, split and seeds scraped
• Whipped cream or crème fraîche, for serving

Apple Bread Pudding

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• 3 tablespoons dark rum
• 1 tablespoon water
• 1/3 cup raisins
• 1/2 cup Jazzmen rice
• 2 1/2 cups half-and-half, or more if needed
• 1 vanilla bean, split lengthwise
• 2 egg yolks
• 1/6 cup sugar
• 3/4 cup heavy (double) cream
• 6 figs, cut in half through the stem end

Caramelized Rice Pudding

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• 3/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt 
• 1/2 cup milk
• 5 tablespoons unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1/2 cup mini semisweet chocolate chips
• 1½ teaspoons pure vanilla extract
• 1¼ cups hot water

Chocolate Pudding Cake

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• 1½ cups crushed chocolate cookies
• 1 cup peanut butter, in all
• 1/4 pound cream cheese
• 3/4 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons chopped peanuts, plus more for garnish
• 2 cups heavy cream
• Caramel Sauce or Chocolate Sauce, for serving

Chocolate Peanut Butter Pie

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• 4 karge egg whites at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 cup granulated sugar

Basic Meringue for Pie

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Satsuma Sorbet

• 2 tablespoons grated satsuma zest
• 3 1/2 cups fresh satsuma juice (about 24 satsumas)
• 1/2 cup fresh lemon juice (3 - 4 lemons)
• 1 1/4 cups sugar
• 1/4 cup light corn syrup

Chocolate Shells

• 1/2 cup ground blanched almonds
• 1/2 cup all purpose flour
• 1/4 cup light corn syrup
• 1/4 cup sugar
• 1/4 cup unsalted butter
• 1 ounce unsweetened chocolate
• 1/2 teaspoon vanilla extract

Shredded satsuma zest for garnish

Satsuma Sorbet

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Photo from Cantina: The Best of Casual Mexican Cooking

• 10 dried figs, cut into small pieces
• 1/2 cup golden raisins
• 1/2 cup water
• 2/3 cup dark rum
• 1½ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 eggs
• 1 cup dark brown sugar
• 1 stick unsalted butter, melted
• 1/2 cup breadcrumbs
• 1/2 cup dried cranberries or cherries

Rum Soaked Figgy Pudding

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