Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
3 1/2 cups milk1 lemon, peeled with a vegetable peeler1 orange, peeled with a vegetable peeler4 cinnamon sticks8 egg yolks1 cup sugar3 tablespoons cornstarchGround nutmeg
Bring milk to a boil with the lemon peel, orange peel and cinnamon sticks. Simmer slowly 2 minutes, turn off heat and let steep 1 hour. Strain milk and discard peel and cinnamon sticks.
With a whisk, ribbon the egg yolks and 1/2 cup of the sugar. Beat in the cornstarch. Stir in a few tablespoons of the hot milk, then add the egg yolk mixture to the rest of the milk.
Cook over moderate heat, stirring constantly, until thick and smooth, 5 minutes. Pour the custard into 8 crema Catalana ramekins, about 5-inches across, 1-inch deep and 5-ounces in capacity. Cool and then refrigerate.
Combine the remaining 1/2 cup sugar with a large pinch nutmeg. Before serving, sprinkle each custard evenly with 1 tablespoon sugar/nutmeg. To caramelize the sugar, use a hot metal "branding iron" which is smaller than the width of the dessert dish. Caramelize the sugar until it has melted completely and a hard golden brown crust.
Serve immediately. The sugar will stay hard for 30 minutes.
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