Never had the creamy and sweet Haitian yuletide favourite that’s a little bit like egg nog but not really? Check this recipe (and a Mile End kremas party this week).
I had set out to make the Brown Butter Financier from the Mission Street Food cookbook — a cake made with browned butter, toasted ground almonds, icing sugar, egg white and just a teensy bit of flour — when I thought, heck, I’m throwing caution to the wind and leaving that flour out. I won’t exaggerate — it was a minor revelation. But the result was as delicious as it would have been with the wheat.