Crema Catalana

Crema Catalana 2

If I was to be banished on a deserted island and could only take one thing with me, it would be a lifetime supply of crema catalana (may not be the smartest choice but it’s definitely the tastiest). Crema catalana is like creme brulee done right, a lot more in the way of complex flavours and a much better custard to crunch ratio. That’s not necessarily to say that I wouldn’t eat the French version in a heartbeat but I would definitely trade it in for its Latino cousin any... Read The Rest →

Our culinary adventures in Rome (Part 2)

With my fellow blogger being so detailed while describing our Roman vacation I’d just like to talk about the pastry side of things. Unfortunately, it seems as though the Romans don’t really appreciate a fine pastry and will just settle for mediocre. The best looking pastries we’ve seen were at a French bakery and that’s not a joke. The bread as a whole is tasteless and generally pretty¬†disappointing. Their “secret” is to avoid putting salt in their doughs in order to allow for the salty cured meats they put in... Read The Rest →

 
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