Recipes with light cream (half&half)

Cook a silky coconut custard filling in a double boiler, pour into a flaky crust, then crown with toasted coconut meringue for a classic cream pie that slices like a dream.

Classic Southern chess pie with a custardy brown sugar and vanilla filling baked in a flaky pastry shell. A simple pantry pie with a crackly sugar top and silky middle.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.

Whole wheat pasta tossed with a no-cook ricotta sauce: butter, walnut oil, fresh herbs, and toasted walnuts whisked smooth with half-and-half. Ready in 25 minutes, lighter than alfredo, nuttier than carbonara.

Classic Canadian Nanaimo bars with a chocolate-coconut-nut base, creamy custard powder buttercream middle, and a glossy semi-sweet chocolate top. No-bake and freezer-ready.

The flavor of this golden brown fudge comes from the caramelized sugar.

Classic American apple pie with a lattice crust, vanilla-scented filling, and half and half for extra richness. A from-scratch shortening crust that bakes up flaky and golden.

Seafood fettuccine in a creamy Parmesan sauce with crab meat and steamed broccoli. A quick homemade roux-based cream sauce that comes together in 25 minutes flat.

Restaurant-style meatloaf with beef and sausage baked in a water bath for a silky, custard-like texture. Seasoned with cumin, nutmeg, three peppers, and sauteed vegetables throughout.

Granny Smith apple pie packs tart sliced apples between flaky shortening crusts with cinnamon, nutmeg, ginger and lemon zest, finished with a honey-spiced whipped cream on the side.

Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.

Classic Quiche Lorraine with crisp bacon, sweet sauteed onion, Swiss cheese, and a half-and-half custard. The bacon drippings saute the onion for an extra layer of smoky depth.

Brandy Alexander punch made with vanilla ice cream, half-and-half, brandy, and creme de cacao. A creamy, boozy batch cocktail for parties and holiday gatherings.

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.

Spiced pumpkin or winter squash cake with a classic cooked caramel frosting. Four autumn spices, buttermilk tenderness, and a rich old-fashioned finish worth the candy thermometer.

Sour cream coffee cake studded with granola, layered with a butterscotch-cinnamon-nut filling, and drizzled with a warm butterscotch glaze. Brunch just got a whole lot more interesting.