Presentation:
Served in a low oval ramekin, placed on a napkin on a lunch sized plate. Garnished with a healthy serving of slice strawberries which were especially flavorful and an almond tuile (the wrapped up wafer-like cookie).
Crust:
The crust was sweet and moderately hard. It had a grainy texture, but it definitely did not detract as it was not accompanied by being overly hard which most grainy textured crusts in the past have had. This crusts texture I think added to the dessert in a way.
Custard:
The custard was served at close to room temperature. It had a very smooth, rich texture and was slightly above moderate in density. It had a strong vanilla taste which is evidenced by vanilla bean specks on the bottom of the ramekin. Overall very consistent throughout the dessert.
Overall Impression:
I think this was a genuinely good and classic crème brûlée. Very few risks taken which is somewhat surprising given the character of the restaurant. However, the main story to the taste is the very delightful vanilla and the consistent, high quality texture and density of the custard make it especially enjoyable. I would consider this crème brûlée one rank lower had it not been for the delicious strawberries that accompanied my dessert. I was very surprised how sweet and flavorful they were which was very refreshing with the vanilla custard. The almond tuile didn't do anything for me. It was too thick and had almost no real flavor to add so I wouldn't even bother letting it take away from main base of the crème brûlée.
Rating:
3/5
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