Steer clear of sweet cliches.
."This usually means the restaurant has no pastry chef, and the dish can often be made by the savory team." Instead, she suggests ordering a scoop of ice cream or sorbet.in Washington, D.C., who says"the risk of springing for dessert and getting something overly mundane outweighs the possible reward." Even well-executed versions can tend to hide behind excess sugar to cover possible mistakes in technique, he adds.
"You are dealing with delicate egg yolks plus cream that needs to be cooked in a water bath, and timing has to be perfect or it turns out terrible," she says. As a chef who grew up on fresh eggs in farm country, Geisel is sensitive to overcooked eggs, and has much higher standards for her crème brulée."Wholesome and natural ingredients should be revered and enjoyed in true form," she believes, crediting proper timing and temperature as important fundamentals for preparing the perfect egg—just like making the perfect crème brulée.
Key lime pie is another classic confection that can all too easily fall short in the wow department."I always want something sweet—and, at times, tart—after the entrée, but if the restaurant offers key lime pie, I won't order it," says
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