At Odys + Penelope, pastry chef Karen Hatfield is making some of the best items on the entire menu. This custard brûlée arrives with a hole in the center that is filled with cajeta (a caramel-like concoction) to offset the powerful presence of goat milk. It's a dessert that turns crème brûlée into something almost rural, and we can't get enough of it. $10. - Erin Kuschner
Cake. Pudding. Custard. Ice cream. We ended our meals on some pretty fantastic notes in 2015 thanks to decadent desserts that spoke to both chocolate and fruit fans alike. A number of new donut shops landed in LA, along with a Filipino eatery serving what can only be described as coconut paradise. Another trend? Coffee desserts, from espresso-laced affogatos to pudding that looks like a cappuccino. Check out our favorite desserts we had this year, you sweet thing.
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