When it comes to French desserts, it can certainly be a bit overwhelming to navigate this world of hard-to-pronounce-yet-beautiful masterpieces. Daniel Wong, the chef and owner behind Craque de Crème, kept the introduction simple and seamless by focusing on only one classic dessert: creme brulee.
The Toronto shop specializes in creme brulee, offering over 15 different flavors, some paying homage to French ingredients, while others are contemporary takes on the classic, boasting a dash of Asian flair or alcoholic infusion.
“What I like about creme brulees is the texture. I like the heat and the cold when I brûlée it,” says Wong. “Also the fact that you can put any flavor into creme brulees.”
And Wong lives up to that sentiment. Although the French version tends to be a vanilla-based dessert, Wong has dreamt up a myriad of imaginative flavor profiles, including honey lavender, bright purple ube, and white chocolate rose.