Ribot’s pastry chef, Maria Lindstrand, hails from Sweden, and the restaurant has Mediterranean-Italian overtones, but one of the best-selling desserts on the menu is -actually Spanish. “It is a lot ...

Using a peeler or small sharp knife, remove the zest from the lemon and orange in strips. Place zest in a medium saucepan with the milk and cinnamon stick; gently warm over low-medium heat until ...

Spain's Crème Catalan (or Crème Catalana) is similar to a crème brulee, but is often flavoured with cinnamon or lemon. serves For the Crème Catalan, split vanilla bean and scrape seeds out. Put both ...

Crème Catalana, the Catalan equivalent of the French crème brûlée, comprises a rich base of chilled custard topped with a layer of hot, hardened caramel. Traditionally, in this version of the classic ...

Much easier to make than crème caramel or Spanish flan, this is essentially a boiled custard with a brûlée top. To cut the rind off the lemon without getting the bitter white pith, use a vegetable ...

Ashanti is a tasteful Spanish restaurant specializing in tapas, crispy tortillas, Spanish omelets, garlic prawns and Catalan creme brulee to satisfy any sweet tooth. Spanish Torres wine is a popular ...