honey – C'est le Brie

Inspired by the Spain Box from Try the World, I made the Crema Catalana recipe from their online magazine with my own twist to it.

The original recipe is below:

INGREDIENTS

4 egg yolks
¼ cup sugar
2½ Tbsp. cornstarch
2 cups plus 2 Tbsp. milk
Grated zest of ½ orange (or in my case honey!)
Pinch of salt
4 Tbsp. P. Listo jam
4 Tbsp. sugar

DIRECTIONS

1. In a small bowl using a hand held mixer, beat together the egg yolks and sugar until pale and creamy, about 5 minutes. In a separate, larger bowl, whisk together the cornstarch and 2 tablespoons milk until the cornstarch dissolves.

2. In a saucepan, combine the remaining 2 cups milk, orange zest, and salt. Heat over moderate heat, stirring constantly, until small bubbles form along the edge of the saucepan. Once the bubbles appear, lower the heat to keep warm.

3. Add the egg and sugar mixture to the cornstarch mixture and whisk until homogenous. Slowly pour in the warm milk, whisking constantly, until smooth and homogenous, then pour back into the saucepan. Heat the mixture over low heat, stirring constantly with a spoon, until it thickens, 10 to 12 minutes. Do not allow to boil.

4. Pour the mixture into 4 ramekins, then cover and chill in the refrigerator until firm, at least 3 hours.

6. Remove the ramekins from the fridge and spoon 1 tablespoon of the jam onto each custard. Sprinkle with the sugar, then broil until the tops are caramelized, about 5 minutes. Serve immediately.

Note that instead of using orange zest, I added about a tablespoon of an organic lavender honey that I have newly acquired and which is absolutely delectable.

I had never cooked with ramekins before, so I bought mine from Crate & Barrel (only $2.95 per dish!) on the way home from work one day and am so excited to have them as a new addition to my kitchen!

I’m disappointed because I didn’t have a torch to really get the sugar bubbled and crispy, instead I broiled mine in the oven for a few minutes. They were still sweet and delicious though!

Enjoy ❤

By Natalie Anne ❤

I woke up this morning with the sun streaming into my apartment after what seemed like a never-ending row of days with rainy and cloudy weather. I had a hair appointment at a new salon I was kinda nervous about…But once I got my hair cut and colored, I knew I finally met my hair guru/stylist soulmate. When I got back to my apartment with a new cut and fresh attitude, I knew it was time to try Try the World‘s Jasberry Rice Pudding recipe from their Thailand Box. I wanted to add a side of fruit to it, so I found a recipe for fried bananas and incorporated that into the dish.

I followed the Try the World recipe except I added a spoonful of white sugar to the brown sugar and a little bit of their coconut flower syrup to the pudding as well as a few drops of vanilla extract after I removed the pudding from heat at the end.

Ingredients:

⅔ cup Jasberry rice
½ tsp. salt
1 13.7 oz. can coconut milk, stirred
¼ cup brown sugar
Fruit (optional), for garnish

Directions:

1. Bring the rice, salt, and 3½ cups water to a boil. Cover, reduce the heat, and let simmer 35 minutes.

2. Strain, then return the rice the pot. Stir in 1½ cups coconut milk and sugar and bring to a boil over high heat, then reduce and let simmer, stirring occasionally for about 20 minutes.

3. Let cool. Transfer to 4 bowls, add the remaining coconut milk, and garnish with fruit.

Fried Bananas in Coconut Oil topped with Honey and Cinnamon (recipe borrowed from PaleoLeap

Ingredients:

1 sliced banana

2 Tbsp. Honey

1/4 teaspoon Cinnamon

2 Tbsp. Coconut Oil

Directions:

Combine the honey with ¼ cup of warm water and mix well.
Heat the coconut oil in a skillet placed over medium-high heat.
Add the banana slices to the skillet and fry for 2 minutes on each side.
Remove the skillet from the heat and pour the honey mixture on top.
Sprinkle with cinnamon and serve.

Bon Appetit!

Tag: honey

Crema Catalana

Jasberry Rice Pudding with Coconut and Honey Banana Slices