Stage 14 takes us from Grenoble to Risoul in another mammoth mountain task for the riders in the Tour.
For Stage 14 I bring you a dessert heavily influenced by the Spanish dish Creme Catalana, and if I am completely honest, a dish that is probably a little more representative of regions just a little further south!
In Risoul and surrounds, you would be more likely to find Crème brûlée à l’orange, a similar yet different dessert cooked in the traditional French manner of a water bath and made with heavy cream. Créme Catalane is still a French dessert, however spiced with cinnamon and infused with citrus (orange, lemon or combination of both). This recipe does not require a water bath and only needs to be chilled in the fridge, before setting upon it with sugar and a blowtorch…
Come on over to musette du jour and have some pyrotechnic fun with this easy and delicious dish!