Sticky toffee pudding is one of America’s most popular desserts — notable because of its British origins. But imagine it being given an American twist by incorporating bourbon into the mix. This Kentucky slant on the sweet is done with the deft hands of Crisi Echiverri, head pastry chef at Best Girl at the Ace Hotel in Downtown Los Angeles.
Drawing upon her upbringing in Bourbon County, Echiverri has created something wholly American on the dessert that originated across the pond in Cumbria County, England. In her iteration, the punch of bourbon is tamed with accompanying ingredients that she’s expertly assembled to create a dessert that isn’t overly sweet, leaving the diner to keep wanting more.
Pastries and desserts like Echiverri’s sticky toffee pudding are borne from her home kitchen, where she and her husband, celebrity chef Michael Cimarusti, love to experiment and try out concepts on their lucky guests. Sounds like a prime kind of dinner invite to me.