Two Maine desserts have made it onto the New York Times’ list of 14 Best Desserts that its staff tasted at restaurants across the United States this year.
Times writer Melissa Clark praised the “toasty, burnt-sugar tang” and the bittersweet yet “perfectly balanced bite” of the Dulce de Leche Flan at Franciska Wine Bar in Portland, while former Times restaurant critic Pete Wells singled out the Blueberry Bread Pudding at McLoons Lobster Shack in South Thomaston.
Wells liked the local wild berries used in the bread pudding, as well as the untraditional white chocolate chips it contains.
“For a dessert served at a seasonal establishment with no indoor toilets or running water, it’s impressively accomplished,” Wells wrote.
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