Ginger Crèeme Caramel with salad of passionfruit, mango and pineapple.

A rich and creamy crèeme caramel was a nice finish to our lunch. The bitter caramel is temepered by a hint of warming ginger was immediately followed by eggy richness. The texture was textbook silkiness.

The rather tart "salad" of a fine dice of mango and pineapple mixed with passionfruit pulp seemed a bit at odds with such a smooth dessert, but towards the end, the fruit, egg and ginger seemed to create a rather nice balance.

Annie Smither's Bistrot & Produce