This is my homage to the classic, but with a couple of flourishes. The sugar is caramelized to give an elusive toffee-like flavor that makes the pie even more beguiling. A little extra cream in this version makes it unexpectedly delicate and light. And it’s baked in a deep quiche pan, so one pie serves more people… or a few people can have even more. —Maggie Ruggiero, Food Editor/Stylist
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