Dessert trucks became a “hot stuff” in many major cities in the US. Pastry chefs operate some of the trucks and some purchase the sweets from restaurants, then hit the road to sell the goodies. What I understand from reading is that the major problem these trucks are experiencing is parking space. It is too bad, because people love their stuff, but find it hard to find them.
Although currently I am not in New York, I still remember having unbelievably delicious crème brulee from a truck named: “Dessert Truck”. I had other sweets from this truck and most were amazingly good. I never thought a truck could have a setup for serving warm molten chocolate cake (which is BTW absolutely out of this world), or warm chocolate bread pudding with bacon custard sauce along with a highly aromatic cappuccino.
Jerome Chang, a former pastry chef at the famous Le Cirque restaurant, manages the Dessert Truck. Jerome serves real high quality desserts at a reasonable price in paper and foil cups. I do not think that even top restaurants serve better crème bulee then Jerome does (the only difference is that restaurants do not serve their desserts in paper cups).
The cheesecake, however, created with a combination of Philadelphia cream cheese and goat cheese could use a little improvement. It is definitely not their best creation; so I decided to give it a try and make my own. Perhaps, if successful, they may borrow the recipe from me?