Spanish cuisine, owing to the water that surrounds the country, is rich in sea food. It mainly involves the usage of fresh ingredients and is known for its vast health benefits as well. In almost all the traditional meals of Spain, you will find regional variations cropping up. The only exception to this comprises of Spanish desserts, which are characteristically smooth and creamy. Flan, custard, churros, rice pudding, torrijas, and madeleines are some of the desserts that represent Spinach cuisine at its very best. In the following lines, we have listed three typical Spanish dessert recipes, just for you!
Easy Recipes For Homemade Spanish Dessert
Churros con Chocolate (Churros with Hot Chocolate)
- 250 ml Water
- 50 ml Sunflower Oil
- ½ tsp Salt
- 200 gm Flour
- 115 gm Dark Chocolate
- 1 liter Milk
- 1 tbsp Cornflour
- 4 tbsp Sugar
- Caster Sugar
- Oil (for deep frying)
- In a pan, pour water and add 50 ml oil and salt. Place it on flame and bring the water to boil.
- Reduce the flame and add flour, stirring together until the mixture almost takes the shape of a ball.
- Now, remove the pan from heat and keep aside.
- Take another pan and put oil in it (enough for deep frying).
- Place the pan on flame and let the oil get hot.
- In the meantime, put the flour mixture in an icing syringe.
- After the oil becomes hot, put the mixture in it, forming donut shape, and fry till golden brown.
- Transfer the strips onto a plate and sprinkle with caster sugar.
- Now, it is the time to make the chocolate sauce.
- In a pan, put the chocolate and half the milk. Heat well.
- In the rest of the milk, dissolve the cornflour.
- Now, put the cornflour in the chocolate milk and add sugar.
- Turn the flame to low and keep on heating the mixture, stirring constantly.
- After the mixture gets thick, remove from flame.
- Serve the chocolate sauce with warm churros (donuts).
Spanish Natillas (Custard Cream with Cinnamon)
- 8 Egg Yolks
- 1 liter Milk
- 200 gr. Sugar
- 1 dessert spoon Cornflour
- 1 Cinnamon Stick
- Powdered Cinnamon (for garnish)
- In a saucepan, pour all the milk (except one small glass) and add the cinnamon stick.
- Place the sauce on flame and heat well.
- In the meantime, beat the egg yolks with the sugar.
- In the glass of milk, dissolve cornflour.
- Add the dissolved cornflour to the egg-sugar mixture.
- Now, mix in flour.
- When the milk, to which cinnamon has been added, starts boiling, remove the cinnamon stick and add flour mixture.
- Reducing the flame, keep on stirring the mixture, until it thickens.
- Remove from flame and put the mixture into individual bowls or dessert glasses.
- Garnish with cinnamon powder and serve.
Trufas con Cognac (Brandy Truffles)
- 250 gm Cooking Chocolate
- 50 gm Butter
- 80 ml Fresh Cream
- 50g Icing Sugar
- 3 tbsp Brandy
- 50 gm Cocoa Powder
- Break the chocolate into small pieces, either with the help of your fingers or a knife.
- Put the chocolate pieces in a glass bowl.
- Place the glass bowl over simmering water.
- After the chocolate has melted completely, remove glass bowl from heat.
- Add butter and cream to the melted chocolate. Mix well.
- Mix in brandy and icing sugar. Continue stirring the mixture until it forms a thick, smooth mix.
- Place the mixture in the fridge for half an hour.
- Take out the mixture and form small balls out of it.
- Lightly dust with the cocoa powder and serve.