Serious Eats: New York
Salted Caramel Frozen Custard at Shake Shack, Not Salty Enough
Yesterday was salted caramel's debut on the Shake Shack's January frozen custard menu. SE HQ dug it up, but didn't think the "salted" part was accurate. The general consensus: "not salty enough." Not that it wasn't good, it was "seriously good," said Ed, whose favorite adjective might just be "serious." More like a good regular caramel. The mad scientists in me and Robyn decided to grind some sea salt on top, which didn't exactly help matters. (Made it taste like sea water.)
Kim Severson's recent piece in the Times on the salty caramel boom is pretty fascinating. The little guy went from France to Le Cirque dessert menus to the Cheesecake Factory to Wal-Mart truffles, and now the Shake Shack.