Spanish Desserts

The Spanish desserts recipe for rice pudding (Pudin de Arroz)* is a Spanish recipe you will wish you did'nt find, it is just too good..... so leave room for it !

Flan is the classic Spanish dessert. It is a creamy, sweet custard, often served with caramelized sugar which is melted on the bottom of a custard cup before the warm flan is added and cooled.

You will find the following Spanish desserts recipes below;

Flan de Almendras (Almond Flan),
Spanish Dessert Recipe

The national dessert of Spain, flan is simple to make and a nice light alternative to heavy ice creams and cakes.

Ingredients for this Spanish dessert:

• 1 tbs. water
• 1 3/4 cups of sugar
• 1/2 cup ground almonds

• 3 cups milk
• 1 tsp. grated lemon peel
• 6 eggs
• 1/4 tsp. salt
• thinly sliced orange for garnish

1. In a 9 inch baking pan, caramelize the sugar and water at low heat. When the sugar turns golden, remove from heat and coat the pan bottom with the caramel.
2. In a blender, mix the rest of the ingredients except the orange until smooth.
3. Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water.
4. Bake at 350 degrees for about one hour until top is set and golden.
5. Remove pan from the water and allow to cool.
6. Place a serving plate over pan and flip over. Remove the pan.
7. Chill at least an hour before serving.

Spanish Churros,
Spanish Dessert Recipe

• 2 cups water
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 2 cups of flour
• Oil for deep frying
• Granulated sugar for dipping

Preparation Instructions for Churros:

1. Place water, olive oil, and salt in a saucepan and bring to a boil.
2. Add the flour all at once and stir vigorously with a wooden spoon until a ball forms.
3. Cool slightly. Using a churro maker (or a pastry bag or cake decorator fitted with a 3/8 inch fluted tube -- #105 is good) press the dough out in 4 inch strips (which may be made in the shape of loops). The fluted shape is essential. Otherwise the pastries will turn out hard and doughy.
4. Heat the frying oil, at least 1/2 inch deep, in a skillet until it is very hot.
5. Reduce the heat to medium and from the churros, turning once, until they barley begin to color. Do not fry more that 3 or 4 at a time so that you can keep a watchful eye to prevent overcooking.
6. Drain. Serve warm and dip in sugar.

These crunchy treats are great for breakfast or as a dessert.
They are best served right away, but they can be frozen and reheated in a toaster.

Natilla,
Spanish Dessert Recipe

• 1 3/4 cups milk
• 1/2 cup fine sugar
• 1 tbs. cornstarch, dissolved in 3 tbs. water
• 1 cinnamon stick
• 1/2 tsp. vanilla extract
• 2 egg yolks, lightly beaten
• a dash of salt

Preparation Instructions for Natilla:

1. In a large saucepan, mix the milk, dissolved cornstarch, salt, sugar, cinnamon, vanilla, and egg yolk until smooth.
2. Cook uncovered over medium heat and bring to a boil, stirring constantly, until thickened.
3. Remove immediately and pour through a thin strainer into individual dessert cups.
4. Refrigerate and serve chilled.

Serve Natilla in dessert cups.

Pudin de Arroz/ Rice Pudding,
Spanish Dessert Recipe

Rich and delicious Rice Pudding, but not too heavy, this soothing dish is popular throughout Spain.

Ingredients for this Spanish dessert:

• 3 3/4 cups cooked White Rice
• 2 1/2 cups of sugar
• 6 tsp. butter
• 6 cups milk
• 2 tsp. vanilla extract
• 5 eggs, beaten
• 1/4 cup brandy
• dash of salt

Preparation Instructions for Rice Pudding:

1. In a large saucepan, heat the milk, rice, and butter over medium heat for 5 minutes, taking care not to overboil.
2. In a small bowl, mix the eggs, vanilla extract, sugar, and salt until smooth.
3. Pour the brandy and the egg mixture into rice and mix well until thickened.
4. Transfer the mixture to a baking pan and place pan inside a larger pan containing about 1 inch of water.
5. Bake at 350 degrees for about 1 hour or until done.
6. Remove pan from the water and allow to cool.
7. Chill at least an hour before serving.

Torta de Santiago,
Spanish Dessert Recipe

• 1 cup sugar
• 1/4 teaspoon grated lemon rind
• 1/2 lb almonds with skins, finely ground
• 7 eggs, separated
• 1/4 teaspoon cinnamon
• chopped or ground almonds for garnish

1. Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy.
2. Stir in the almonds and cinnamon.
3. Beat the egg whites until they are stiff, but not dry.
4. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.
5. Pour into 2 greased 8 in layer pans and bake at 350 degrees for 45 minutes or until the cakes are well browned.
6. Cool briefly, then remove the cakes from the pans.

To make topping whip 1/2 pint whipping cream, 1/4 teaspoon sugar, 1 teaspoon very strong brandy (optional) until stiff.

Spread between the cake layers then coat the top and sides of the cake. Garnish with chopped almonds.

An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4" Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar.

Our final Spanish Dessert is;

Two Turrón Spanish Ice Cream,
Spanish Dessert

Ingredients for this Spanish dessert:

• 3/4 cup sugar
• 4 tbs. water
• 6 egg yolks
• 3 egg whites
• 1/2 lb. (1 bar)soft (jijona) turrón
• 1/4 lb. (1/2 bar) hard (alicante) turrón
• 2 tbs. sweet sherry wine
• 1 cup cream

Preparation Instructions Spanish Ice Cream:

1. Crush the Alicante turrón into chunks.
2. Grease a 1/2 quart soufflé dish with butter. Place in the freezer.
3. Make a thin syrup with the water and sugar.
4. Beat the egg yolks together in a blender with the sugar syrup.
5. Dissolve the Jijona turrón in the wine.
6. Whip the cream.
7. Beat the egg whites until stiff.
8. One after the other, gently stir the different mixtures together. Sprinkle the soufflé dish with some of the Alicante turrón.
9. Pour in the prepared mixture. Leave for a few hours in the freezer (preferably overnight.)
10. Remove the ice cream from the freezer and sprinkle with the rest of the turrón.

We would like to thank Tienda Inc. for supplying these Spanish recipes.