Best of Boston
1999 Best Dessert
Crema cremada, Rauxa
Mark our words: Naples-born pastry chef Tonie Rapa is going places. And her Catalan version of a creme brulee is just one reason. It comes in a big, shallow soup plate (the usual mini gratin dish would be a frustrating tease), and you can eat a lot more because it seemingly has double the luscious, yolky vanilla flavor yet half the richness of its rivals.
70 Union Square, Somerville, 617-623-9939,