Crema Catalana

I am a lover of Crème Brûlée and was thrilled to learn that the quintessential Catalan dessert, Crema Catalana was very similar in structure to the Crème Brûlée…now to figure out how they are different! Where Crème Brûlée is a cream flavored with Vanilla Beans (check out my recipe for Crème Brûlée here!), Crema Catalana is steeped with a combination of citrus zests and cinnamon.

Most of the recipes I have seen for Crema Catalana call for a cream cooked on the stove top with cornstarch, and I gave several versions a try…they were ok…but I prefer a baked cream, so I incorporated my technique for the Crème Brûlée, for beautiful and consistent results.

Fresh Mozzarella with Blood Orange, Coriander and Mint

The caprese salad is a legend, I can rarely resist one on any menu, especially when it comes with mozzarella di buffalo or a heavenly burrata, but sometimes you want to branch out with your flavors! When I was in London in April, I HAD to go to NOPI, Yotam Ottolenghi’s beautiful restaurant. All of…