Compelling Crème Brûlée

This is the crème brûlée that I ordered for dessert at the Blue Bayou restaurant located in the Pirate's of the Caribbean ride at Disneyland. The texture of this crème brûlée was amazingly thick and silky, and it had a nice thick sugary crust on top. The hard sugar surface is always fun to break through to get to the custard goodness underneath. This dessert was also served with fresh berries, a white chocolate stick, and tropical purées that made the presentation beautiful. I am still amazed at the simplicity of crème brûlée as a dessert, but this could be a result of not having making it from scratch before. Experimentation with a kitchen torch might be in the near future.

Is it the bomb?

On my trip to the East Coast, I ventured to a place called Giacomo's in Boston, MA. The food was excellent and I assumed the desserts would be as well. I ordered the Chocolate Truffle Bomb, but sadly not really the bomb. Why? It was a chocolate cake caved in on top by thick ganache. The cake was okay, the ganache could have been smoother and silkier, and it needed something crunchy. It would have also been more creative with multiple layers of different flavors rather than a solid mass of cake. Conclusion: if you are going to add bomb to your title make sure the dessert lives up to it.

San Fran's Sweet Treats

One of my main objectives when traveling is to try a city's desserts. Over the memorial day break, I had the chance to visit a good foodie friend in San Francisco and try this dessert at Izakaya Sozai. In the center is vanilla ice cream, which could have been substituted with lychee ice cream to make this even more amazing to me. Then there these mini green tea cakes sandwiching a sweet red bean center. Strawberries are placed in between for contrasting complementary colors and freshness. The whole dessert is drizzled with a bit of a sweet glaze and sprinkled with powdered sugar to not only please the eyes, but also my taste-buds! Oh the joys of dessert reminiscing.

Took Myself Out for Dessert

I took myself out for dessert at this place called Toast Enoteca and Cucina, which happened to be owned by the same person who is also the owner of Aqua Al 2, an amazing Italian Restaurant also in downtown San Diego. This was the Strawberry Torte and it glorifies this amazing fruit that is in season and gratefully in a delicious dessert such as this one. Underneath the sliced strawberries is a light custard, and thin layers of crispy phyllo dough. My only suggestion, could we drizzle some melted chocolate over the top please?

Trying local desserts

A while ago I met a girl who worked as a pastry chef intern at this place called Tendergreens right by my church in Point Loma. I finally got a chance to give them a try and was delighted to try their strawberry shortcake. Delicious. The cake was dense enough to hold up the liquid from their freshly made whipped-cream and juicy macerated strawberries. My only complaint? More strawberries please! I need to have at least a half a one per bite of course! I look forward to trying another one of their daily dessert specials. My taste buds can hardly wait.

Best of Boston

This is how I usually look at a dessert menu, I read carefully read from top to bottom the list. At times if nothing sticks out to be as unique and interesting, I go with the give-in Chocolate Molten Lava Cake. The Top of the Hub in Boston, Mass, however, offered a variety of out-of-the-ordinary desserts. The one I chose was the Coconut Mousse Smores. It was first of all beautiful to look at; Second of all it was delicious on the inside. The chocolate pyramid is a thin chocolate shell surrounding the soft coconut center. The top part was a gingersnap cookie and a strawberry twist of white chocolate. My only qualm was the ordinary graham cracker at the bottom of the pyramid. That could have been more creatively incorporated, but I guess the amazing sight of the city lights of Boston at night makes up for it.

Bring it on desserts

My appetite is back praise God! There have been so many desserts that I have consumed since chocolate and sugar came back into the picture. It is a joyous reunion. These desserts are from a bakery in Hacienda Heights called RJ Patisserie. I got these when I went home for Chinese New Year. My family and I always go this the restaurant a few places down from this dessert store and I always find myself drifting there for something sweet. I also love that they serve hot tea with a stir stick that has rock candy at the end for you to sweeten the tea with. Those two wonderful desserts are a mango mousse cake and a tiramisu. They were delicious, soft, spongy and
oh so good. What can I say? I have a second
stomach for dessert. :)

Without Chocolate

My thyroid issues have kicked back into their hyper-mode, so I am now on a bland diet. That means no excess amount of sugar or chocolate, but I am completely trying to steer clear of both for a few days. I am ignoring the massive amount of chocolate sitting in my fridge, especially the remaining pieces left from an Italian chocolate bar one of my students brought me back on her trip to Italy.
God has healed me a lot over the past day or so and I finally got a full night of sleep, which was an answered prayer. I am going to keep on praying and using my excess amount of nervous energy for creative results.