The flavours in this dessert are classic, but the combination of textures is a surprising delight. Be sure to take a forkful that includes them all: crunchy, creamy, chewy, fudgy — it’s the chocolate dessert you didn’t know you should be dreaming about. The recipe looks labour intensive, but the steps are quick and each layer is ready to add on as soon as the one before is set.

This old school classic is best served after an overnight chill in the fridge. The custard will set up beautifully and hold its shape better the longer it chills. Make this dessert your own by adding different flavour extracts (coffee, almond, coconut) to the custard in place of vanilla. Crème caramel was the technical bake for Old School Week of Season 3 of The Great Canadian Baking Show. Prep time: 20 minutes Total time: 1 hour

Tres leches cake is a traditional Mexican dessert made of a vanilla cake that is baked, cooled and then soaked with three (tres) milks (leches): evaporated milk, condensed milk, and heavy cream. The result is a custardy, creamy, irresistible dessert. This version fancies up the milk with coffee liqueur and caramel, turning it into a frappuccino lover’s dream cake!

This simple pudding recipe will be a hit around the dinner table. Using dark brown sugar will give this classic pudding its deep colour and rich caramel flavour. Give it a boost of caramel flavour by sprinkling toffee bits over top of the whipped cream before serving. Prep time: 30 min Total time: 3 hr 30 min Butterscotch pudding

The magic of povitica lies in the high ratio of filling to bread made possible by the ultra-thin layers of dough wrapping around one another for support. Using a tablecloth or large flour sack-style kitchen towel will make light work of rolling up the large thin dough. Don’t fret if the dough rips while rolling, just fold that part into the middle to keep the filling from baking out. This gorgeous loaf helped Colin win the title of Star Baker on The Great Canadian Baking Show's Bread Week.

This savoury salmon pie takes the base of quiche and makes it richer and creamier, offsetting the savouriness of leeks and the briny-ness of the mustard and capers. Serve it with a salad for a brunch or dinner. Make the crust ahead and freeze the dough, pull it out of the fridge to thaw in the morning for an easy dinner. It’s great warm from the oven, and even better the next day for breakfast!

A freeform puff pastry pie, pithiviers are traditionally filled with either sweet or savoury ingredients. Substitute raspberries if cherries are unavailable, just make sure the jam is thick enough to hold its borders when spreading it over the frangipane so it doesn’t leak while it bakes.