In this dreamy Franco-Asian dessert, a generous scoop of house-made black-sesame ice cream slowly melts onto silky crème brûlée, which is infused with heavy cream and a nutty paste. A rolled-up tuile wafer—studded with more seeds—tops the decadent cup. 230 E 9th St between Second and Third Aves, second floor (212-228-8030, chaanteahouse.com). $9.—Patty Lee
Skip the hours-long wait. The cronut isn’t the only exquisite sweet we’ve sampled this year. Sate your sugar cravings with the best desserts in New York City, featuring a deconstructed s’more and chorizo-laced ice cream.
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