Kristen Murray, Måurice, Portland, OR

A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color.

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

This amazing soufflé from Måurice Luncheonette is cakey on top, pudding-y on the bottom, tart all the way through.

The caramelized milk jam makes for a decadent little sandwich, but these cookies from Måurice Luncheonette are amazingly good simply eaten on their own.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.