5 Spanish Desserts You Need in Your Life
Spain is famously known for having some amazing desserts. In this post, I´m going to show you how to make 5 of the most popular desserts from Spain. You will find all 5 of these desserts served at almost every restaurant in Spain. As well as made in households all over the country.
The best part about these 5 Spanish desserts, is that they´re all made with simple everyday ingredients. Plus you don´t need any expensive equipment and each one is super easy to make. As always, this is what the Spanish kitchen is all about. Where simplicity meets extraordinary.
The 5 desserts we will be making are: The Classic Spanish Flan, known in Spain as Flan de Huevo, Spanish Rice Pudding, known as Arroz con Leche, Spanish Apple Tart, known as Tarta de Manzana de la Abuela, Spanish Cinnamon Toast, known as Torrijas and Spanish Pudding, known as Natillas.
TIPS & TRICKS to Make these Recipes: Try to use the highest quality ingredients here, as it makes all the difference in the world. Such as organic milk and organic eggs. Also, the recipes that call for milk, you can use full fat milk, 2% fat milk or non-fat milk. You can even use your favorite plant based milk if you like.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
INDIVIDUAL FLAN MOLDS
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Watch the Video Below on How to Make 5 Classic Spanish Desserts
5 Spanish Desserts you Need in your Life
Ingredients
CLASSIC SPANISH FLAN
- 1 cup granulated sugar 200 grams
- 1 3/4 cup milk 415 ml
- 4 cage-free organic eggs
- 1 tsp lemon juice 5 ml
- 1 tsp vanilla extract 5 ml
- 1/4 cup water 60 ml
SPANISH RICE PUDDING
- 4 cups milk 950 ml
- 1 cinnamon stick
- 1 vanilla bean
- 4 lemon peels
- 1/2 cup uncooked round rice 110 grams
- 1/2 cup granulated sugar 100 grams
- dash cinnamon powder
- dash lemon zest
SPANISH APPLE TART
- 1 premade puff pastry dough
- 3 granny smith apples
- 2 tbsp granulated sugar 25 grams
- 1/4 cup apricot marmalade 80 grams
- 1 tbsp water 15 ml
SPANISH CINNAMON TOAST
- 1 cup milk 240 ml
- 1 tbsp granulated sugar 8 grams
- 1 cinnamon stick
- 1 vanilla bean
- 4 lemon peels
- 2 cage-free organic eggs
- 1 baguette
- 1/2 cup sunflower oil 120 ml
- 1 tbsp powdered sugar 8 grams
- 1 tsp cinnamon powder 2.5 grams
SPANISH NATILLAS
- 4 cups milk 950 ml
- 2 tbsp cornstarch 19 grams
- 1 cinnamon stick
- 1 vanilla bean
- 4 lemon peels
- 5 cage-free organic eggs
- 1/2 cup granulated sugar 100 grams
- dash cinnamon powder
- 4 maria cookies
Instructions
FOR THE CLASSIC SPANISH FLAN
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Add 1/2 cup granulated sugar into a small fry pan, along with 1/4 cup cold water and 1 tsp lemon juice, heat with a medium heat and cook without mixing, after 6 to 7 minutes and you end up with a golden brown color, remove from the heat, evenly divide the sauce into 4 individual flan molds, add the molds into a casserole dish and set aside
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Measure out 1 3/4 cup milk, add in 1 tsp vanilla extract and mix together, crack 4 eggs into a large bowl, whisk together, then slowly add in 1/2 cup granulated sugar while you continue to whisk together, then slowly add in the milk, again whisking continuously, once well mixed, run the mixture through a sieve and into a pitcher, evenly divide the mixture into the flan molds
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Fill the casserole dish with cold water, to cover the flan molds by half, add into a preheated oven, bottom heat only, 175 C - 350 F, after 45 minutes remove from the oven, you can pierce one of the flans with a toothpick, if it comes out cleanly they are done, remove the flan molds from the casserole dish and let them cool off, then cover with saran wrap and add into the fridge, for at least 4 hours, but they will hold for up to 3 days
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To serve the flans, run a pairing knife through the outer edges of the flan, then place a plate over the mold and flip, give it a shake and lift, serve next to fresh raspberries
FOR THE SPANISH RICE PUDDING
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Add 4 cups milk into a large fry pan, along with 1 cinnamon stick, 1 vanilla bean cut in half and the lemon peels from half a lemon, heat with a medium heat, once it comes to a light boil, add in 1/2 cup round rice, mix with the milk, after 10 minutes add in 1/2 cup granulated sugar, lower the heat to a low-medium heat, gently mix continuously for about 15 minutes, or until you end up with a thick & creamy texture and the rice is fully cooked through, remove the pan from the heat, transfer into shallow bowls, sprinkle with cinnamon powder and top off with finely grated lemon zest
FOR THE SPANISH APPLE TART
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Roll out a premade puff pastry dough (thawed), pierce with a toothpick all over, add into a baking tray (lined with parchment paper), set aside
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Peel 3 granny smith apples, cut each one into 4 quarters and cut off the core from each quarter, slice each quarter into 1/4 inch (.625 cm) thick slices, as your cutting your apples, drizzle them with lemon juice so they don´t brown
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Add the slices of apple over the puff pastry dough, in a single layer stacked over each other, leaving a 1 inch (2.50 cm) border on all sides, the evenly spread 2 tbsp of granulated sugar over the apples, add into a preheated oven, 175 C - 350 F, bake + broil option (bottom and top heat), after 25 minutes and the puff pastry is fully cooked through, remove from the oven
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Add 1/4 cup apricot marmalade into a small bowl, along with 1 tbsp water, mix together, then spread over the apple tart, let the tart cool off for 15 minutes, then cut into pieces and serve
FOR THE SPANISH CINNAMON TOAST
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Add 1 cup milk into a sauce pan, along with 1 tbsp granulated sugar, 1 cinnamon stick, 1 vanilla bean cut in half anf the lemon peels from 1/2 a lemon, heat with a medium heat, once it comes to a light boil, turn off the heat and let it infuse for 20 minutes, then run the mixture through a sieve and into a casserole dish, set aside
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Crack 2 eggs into a shallow bowl and whisk together, cut 1 baguette into 1 inch (2.50 cm) thick diagonal slices
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Heat a large fry pan with a medium heat and add in 1/2 cup sunflower oil
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While the oil is heating, coat the slices of baguette, first into the milk mixture and then into the egg wash, after heating the oil for 7 to 8 minutes, add the coated slices of baguette into the pan, add them in a single layer and spaced out (cook in batches), after 3 minutes flip to fry the other side, after another 3 minutes remove from the fry pan and transfer into a dish with paper towels, to keep the fried slices of baguette warm while you cook the rest, add into a preheated oven at your lowest setting
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Once all the slices of baguette have been fried, add 1 tbsp powdered sugar into a small bowl, along with 1 tsp cinnamon powder and mix together, add into a sieve and sprinkle over the pieces of baguette
FOR THE SPANISH NATILLAS
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Measure out 1 cup milk, add in 2 tbsp cornstarch and mix together, set aside
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Add 3 cups milk into a sauce pan, along with 1 cinnamon stick, 1 vanilla bean cut in half and the lemon peels from half a lemon, heat with a medium heat, once it comes to a light boil, turn off the heat and let it infuse for 20 minutes, then run through a sieve and into a pitcher
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Meanwhile, crack in 5 eggs into a bowl, then using a slotted spoon, remove the egg yolks and add into a large bowl that can sit over a sauce pan (discard the egg whites), whisk the yolks together, then slow add in 1/2 cup granulated sugar while you continue to whisk
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Heat a sauce pan with a high heat and add in about 1 cup water, once it comes to a boil, lower the fire to a low-medium heat, add the bowl with the egg yolks and sugar over the sauce pan, add in the 1 cup of milk with the cornstarch, whisk continuously, one it slightly thickens, about 5 minutes, slowly add in the infused milk while mixing continuously, once the milk has been added, cook for another 10 to 15 minutes while whisking continuously, once the mixture has slightly thickened, remove from the heat, add into shallow bowls, sprinkle with cinnamon powder and top off each one with a maria cookie, let it cool off, the cover each one with saran wrap and add into the fridge for at least 4 hours, they will hold for up to 3 days
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Once they are ready to serve, remove the saran wrap and serve chilled
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Aspyn
Hello! For the flan does it matter what size egg is used?
01 . Nov . 2021Spain on a Fork
I used medium sized eggs, but you can use any size eggs here 🙂 much love
01 . Nov . 20215 Spanish Desserts You Need in Your Life | Easy to Make Recipes – DESSERT RECIPES AND MORE
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26 . Oct . 2021