Last weekend my sister and I headed up to Rocky Mountain National Park to get some photos before they shut down Trail Ridge Road for the winter. Heading home, we drove by the Stanley Hotel and found it all dressed up in orange floodlights for Halloween. You may know the Stanley as the inspiration for The Shining, but it’s also home to an amazing continental breakfast featuring some of the best little pastries I’ve ever tried. Their parmesan haystacks have been on my “things to make immediately” list for almost 3 years now, but I digress.
Our photo mission also served another purpose: A distraction from the pumpkin custards I made that afternoon, which needed several hours to chill in the fridge. These custards are one of my favorite fall desserts — rich, creamy, and not too sweet. This year, I tried adding a crispy shell of melted cinnamon sugar to the top, and they were better than ever (though maybe not so easy to justify eating for breakfast).