Here in Massachusetts, we have a great local chain restaurant called Not Your Average Joe's. Over the years, their desserts have been hit or miss, though with more hits than misses. One of the biggest hits is their crème brulée cheesecake. Standard (but very well executed) cheesecake meets the thin, crisp sugary topping of a crème brulée. Why did no one ever think of this before? (Okay, someone probably did, but this is the first I've heard of it.)
The reason this works so well is that the basic cheesecake at NYAJ's is excellent. The graham cracker crust complements a creamy, flavorful cake. The bruléed top just adds a little extra texture and flavor, without overwhelming the cream cheese taste.
Monday, November 07, 2011
A few months ago, I went on a business trip to London. I searched Chow.com for some tips on where to eat in the neighborhood in which I was staying, near the Waterloo Tube stop. Lucky for me, someone mentioned the bakery Konditor & Cook, a small chain with a location near Waterloo. Everything they had looked amazing (see for yourself), but I had to go for the brownies. I got a couple different kinds, one fudge brownie with chocolate chips, and one that was more like a toffee or turtle type of thing, with caramel and nuts. Both were outstanding, rich and chewy and, most importantly, chocolatey. Hopefully the good folks at K&C won't mind me using one of their photos to illustrate the fudginess.