Thursday, October 30, 2008
Chocolate desserts are usually at the top of my list. The chocolate mouse tart at Flour Girls and Dough Boys is one of my favorite desserts ever. The warm chocolate cake (of the molten variety) at Sundance is sublime. Oreos are by far my favorite store-bought cookie. And French Silk pie has got to be at the very top of my pie list. but there is one dessert that is not chocolate that can actually rivel one in my book:
If you haven't had this wonderful dessert, try it sometime. They have it at quite a few restaurants. It literally means "burnt creme.and is pronounced "krem broo-lay." At it's best, it is a thick, vanilla cream, firmer than pudding, stiff enough not to ooze when you cut into it. Sugar is sprinkled on the top, and then, just before serving, the sugar is heated with a special blow torch until it melts, browns, and becomes crispy. You haven't lived until you have experienced the pleasure of taking the back of a spoon and cracking it onto the crunchy burnt sugar shell on the top of a crème brûlée. Divine.