The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie. As it cooks, the cream -- spread on the crust and dotted on the fruit -- sets like a custard.
Baked in single-serving disposable tins, these desserts are small, but the flavors inside-blueberry and raspberry-are big. The heart cutout (made with a cookie cutter) provides a peek at the filling. Be sure to send along napkins and plastic forks.
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like shards of hazelnut praline scattered on top.