Chocolate Crème Brûlée at Stationairy is a swoon in custard form. It’s fudgy-thick, velvet texture echos the transformation of milk warmed in a bronzed shell of crystalized chocolate sugar breaking with a saintly crackle. Each spoonful releases a slow, molten bloom of cocoa that coats the tongue. Served at the precise temperature of surrender, the custard doesn’t simply dissolve—it luxuriates in your mouth. With the last bite, I am happily conquered by sweetness and can only sigh.