Heat up your Valentine's Day with a dessert that can really toast to your love.
From crème brûlées and s'mores variations to other inventive concoctions, satisfy your sweet tooth with a treats that are torched, toasted or flambéed burned for your palate's pleasure.
Share these sweets with your sweet this Feb. 14 -- or any other time you're in the mood for a firey finale.
Park Avenue Winter's apple tatin crème brûlée
Get a mash-up of two dessert classics with this torched treat on the dessert menu at the seasonal restaurant, which is a reboot of the original Park Avenue Café. $10; 360 Park Ave. S., 212-951-7111, parkavenyc.com
Bar Americain's toasted marshmallow s'mores cake
Dark chocolate, salted caramel sauce and smoked vanilla ice cream combine for this twist on the campfire classic. Find it on the regular menu at Bobby Flay's restaurant and a special $95, 3-course prix-fixe Valentine's Day menu. $12; 152 W. 52nd St., 212-265-9700, baramericain.com
NYY Steak's 151 Volcano
This Midtown steakhouse's signature dessert is quite the spectacle. Vanilla ice cream is covered with a Heath Bar crunch and flambéed right before your eyes with a shot of 151 rum. $15; 7 W. 51st St., 646-307-7910, nyysteak.com
Tommy Bahama's pineapple crème brûlée
This dessert is very popular -- thanks in part to its unique presentation. Bowls made from pineapple shells are then filled with Tahitian vanilla bean and white chocolate mousse and topped with a thin sugar crust that's torched. This Valentine's Day, the restaurant will be serving specials throughout the weekend. $10; 511 Fifth Ave., 212-537-0960, tommybahama.com
SUSHISAMBA's Samba S'Mores
In this hands-on dessert, balls of lúcuma ice cream are covered in Peruvian chocolate, shichimi-graham cracker crumbs and marshmallow and served with a Bunsen burner so you can char it to your liking. $14; 87 Seventh Ave., 212-691-7885, sushisamba.com
Dominique Ansel's frozen s'mores
Cronut creator Dominique Ansel has also put his stamp on the classic s'mores. In his take, a honey marshmallow filled with vanilla ice cream coated with chocolate feuilletine wafers is torched to order on a willow wood branch.$7; 189 Spring St., 212-219-2773, dominiqueansel.com
Devi's gulab jamun crème brûlée
Gulab jamun, a milk-based dessert, and a secret brûlée recipe make up this Indian twist on the dessert, which is torched tableside. Find it on the restaurant's special Valentine's Day 3-course prix-fixe ($60 per person) as well as the regular menu.$10; 8 E. 18th St., 212-691-2100, devinyc.com
DBGB's baked Alaska
This dessert from pastry chef Mymi Eberhardt is made for sharing. The flavorful baked Alaska is comprised of pistachio and vanilla ice cream, raspberry sorbet and a fresh meringue flambéed with kirsch and prepared for two. Find it on the restaurant's regular menu, as well as its Valentine's Day 3-course prix-fixe ($65 per person). $21; 299 Bowery, 212-933-5300, dbgb.com