Sugar is not a flavor – it brings out flavors that are already there, or should be there. I like sweets, but I like flavors first.
I've been thinking about that when I cook and bake. Rebecca and I have talking about this too, in light of the recent sugar intake guidelines. I like the contrast of something sweet with something less sweet.
For example, I made Pan Eclairs for my sister's birthday recently. The eggy crust has no sugar. Then the creamy part is moderately sweet. I added only a smidge of sugar to the whipping cream on top of that, but the final layer of ganache is decadently rich and sweet.
Do you control sugar in your diet? How?