Are you thinking about the origins of food, its evolutionary history, the accompanying tales, and the science that underlies the effectiveness of recipes is captivating? You may be familiar with Spanish seafood, Spanish desserts, tapas, and paella, but do you know what Spain has to offer in terms of desserts?
Do you want to try something new to appease your sweet tooth? Discover the vibrant world of Spanish desserts. Spain is a perfect destination for everyone who likes sweets, whether they want them thick and creamy or soft and cheesy.
A country’s cuisine may teach you a lot about its culture. Spanish desserts are not only mouthwatering, but they also tell lovely tales about Spanish cities and villages. Whatever your mood is, there is a sweet meal to fit it, from turron to yemas to polvoron. Although they all may sound strange, once you try them, you will fall in love instantly.
You don’t even have to leave your house or take a plane to relish in these treats, these Spanish desserts can be made at home, so don’t worry. Try one or more of the recipes below for a flavour of Spain wherever you are on your own.
Fill your Kitchen with The Spanish Aura
If you are unable to visit the traditional best restaurants in Newcastle such as Spanish pasteleria or pastry shops, you may easily imitate the mouthwatering flavours of the stunning handcrafted cakes and pastries recipes on your own at home which are easy to make.
When it comes to sweets, Spanish cuisine places a strong emphasis on simplicity. Many of the traditional Spanish desserts in the nation combine basic ingredients to create mouthwatering rich flavours.
Many Spanish desserts, from rich pastries to creamy puddings, are simple to create yet leave you wanting more with each bite. Be it a Spanish rice pudding or Puff pastries, aside from elegant sweets that appear as good as they taste, several classic or traditional Spanish dessert recipes don’t require any complicated procedures or specialized equipment.
Get inspired by these well-known Spanish dessert recipes and open up your home kitchen to a world of decadent Spanish sweetness for your upcoming celebration or holiday.
Here are some of the greatest Spanish desserts. These classic Spanish recipes are sure to delight, whether you are searching for something to offer cafe con Leche after lunch, afternoon snack or something for you to present to your dinner guests.
Let’s explore 5 of Spain’s most popular and delicious desserts and learn how to prepare Spanish desserts at home on your own as the article take you on a rich, creamy, and sweet culinary tour of the nation.
Here are The Popular Spanish Desserts to Make at Home
1. Churros con Chocolate
The typical late-night snack in Spain is a long, fried dough fritter called a churro. Churros, one of the most classic Spanish desserts resemble sugar doughnuts in many ways, however instead of having a ring-like doughnut, they are typically long, somewhat straight, and ridged.
A few ingredients found on the kitchen shelves may be used to make this simple and tasty dessert at home. Serving it warm and dusted with coating sugar will make it a delight that everyone will enjoy. Serve alongside thick hot chocolate or caramel sauce for a rich dessert.
Table of Contents for the Churros
- 1 cup water
- 6 tablespoon butter
- 2 tablespoon granulated sugar
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon kosher salt
- 2 large eggs
- Vegetable oil, for frying
- Cinnamon sugar
Ingredients for the Chocolate Dipping Sauce
- 3/4 cup of dark chocolate chips
- 3/4 cup heavy cream
- 1 tablespoon ground cinnamon
- 1/4 tablespoon kosher salt
Time to make: 40 to 45 minutes
For Making Churros
Step 1: Add water, butter, and sugar to a big saucepan set over medium heat. Bring to a boil, then stir in the vanilla extract. Remove from fire and stir in the flour and salt. For 30 seconds, thicken the mixture by stirring with a wooden spoon. Give 10 minutes to the mixture to cool down.
(The 10 minutes of chilling before frying must be noted as being necessary. The batter will stiffen as it cools, making it easier to cook)
Step 2: Beat the eggs in the cooled mixture one at a time until blended. Fill a piping bag with the mixture and attach a big open star tip. It makes the churros’ edges more prominent, resulting in a crispier top and a more traditional churro look.
Step 3: Add enough oil to a big saucepan, and heat to 375 degrees. Pipe gently into 6″ long strands while holding the piping bag a few inches above the oil and cut the dough from the piping bag using kitchen scissors.
Step 4: Keep an eye on the colour as they fry. Fry until golden, 4 to 5 minutes, flipping frequently. Fry three to four churros at a time, allowing the oil to return to 375° between batches. Remove churros with a slotted spoon or tongs and immediately roll in cinnamon sugar before placing them on a cooling rack.
For Making Chocolate Sauce
Step 5: In a small heat-resistant dish, add chocolate chips. Simmer heavy cream in a small pot over medium heat. Allow heated cream to rest for 2 minutes on top of the chocolate chunks. Mix in the cinnamon and salt.
Serve them crisp. There is nothing better than a warm, freshly made churro and serving them with hot chocolate sauce besides. Cheers to churros con chocolate.
Flan is the most popular dessert in Spain, and you can find it on nearly every menu in the Spanish nation.
This Instant Pot version of the iconic creamy, custard-like Spanish dessert flan is made in about 10 minutes with only four ingredients, although it does require four hours of refrigeration before serving. This delicacy will melt in your mouth with a sweet, sugar syrup topping.
- 1 cup white sugar
- 3 eggs (Use room temperature eggs for this flan)
- 1 can sweeten condensed milk (14 ounces)
- 1 can evaporate milk (12 fluid ounces)
- 1 tablespoon vanilla extract (If you’d prefer a vanilla-free flan for some reason, a tablespoon of citrus zest is the perfect substitution)
Time to make: 30 minutes for preparation and for chilling 6 to 8 hours.
Step 1: Preheat the oven to 350° F or 175 degrees C.
Step 2: Melt sugar in a medium saucepan over medium-low heat until melted sugar and golden in colour. Pour heated syrup into a 9-inch round glass baking dish, turning to cover the bottom and sides evenly, then place it aside.
Start by making the caramel. In a saucepan, boil the sugar over medium-low heat, stirring regularly, until it turns into a golden brown syrup. Meanwhile, arrange your ramekins on a baking sheet and cover them with boiling water.
Step 3: Pour the caramel into the ramekins.
Step 4: Prepare the custard after that. Whisk together the eggs in a large mixing dish. (Heat the milk on a nonstick pan.) Combine the condensed milk, evaporated milk, and vanilla extract in a mixing bowl until smooth. Half-fill the baking dish with the egg mixture. Make sure that all of the ingredients are completely mixed well, then wrap the dish with aluminium foil.
Step 5: Bake for 40 to 60 minutes in a preheated oven. (Until almost set – the duration may vary depending on the size of the mould. Be careful not to overbake or the eggs may turn rubbery).
Allow to fully cool. Remove them from the water and lay them aside to cool. Don’t forget it is the chill time.
It is important to the flan’s ability to withstand inverting, and the texture is finest when cold all the way through. Finally, place them in the refrigerator overnight (or for at least 6 hours). When cool, carefully invert the dessert with the edges and transfer it to a serving plate and serve. It is finally time to enjoy your flan.
3. Tarta de Santiago
Tarta de Santiago is ornamented with the Cross of Santiago (St James), a Catholic religious military order that goes back to the 12th century in Spain. Pedro Fernandez established the order when the Muslims took over Caceres. During the Crusades, the order was notably visible in the Holy Land.
This classic Spanish almond cake is a delightful pie, made with almonds and coated with powdered sugar and is typically decorated with the symbol of a cross. It is a classic delicacy from the Galicia area of Spain and the city of Santiago de Compostela.
It is a cake with a distinct consistency and a very distinct flavour since it lacks all fat other than the fact that is made naturally present in almonds and wheat. It is similar to medieval cakes or Asian sweets.
This Almond cake can be served as a dessert or snack with a cup of coffee and milk. It can also be served with a glass of sweet wine. It is traditionally prepared in July and the first week of August, being Santiago Day.
- 5 eggs
- 1¼ cup caster sugar
- 2½ cups ground almonds
- 1 lemon/orange (zest)
- 1 teaspoon cinnamon
- Icing sugar (for garnish)
- Butter (for the pie dish)
- Flour (for the pie dish)
Time to make: 45 to 60 minutes.
Step 1: Prepare the pan as follows: Butter an 8-inch (20-cm) springform cake pan and sprinkle with flour. And preheat the oven to 175 degrees Celsius or say 350 degrees Fahrenheit.
Step 2: Combine the dry ingredients, almond meal, lemon zest, cinnamon, and salt in a mixing bowl.
Step 3: Mix the eggs and sugar in one bowl. Beat the eggs on medium-high in the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing basin with a hand mixer, while gradually pouring in the sugar. 3 to 5 minutes later, the egg yolks should be blended well and the mixture should be pale, frothy, and thick. Add the aguardiente (if using).
Step 4: Transfer the cake batter to the prepared cake tin and bake at 175°C (350°F) for 30 to 35 minutes, or until the cake is brown and a knife inserted into the centre comes out clean.
Step 6: Allow the cake to cool completely before taking it off in the pan. Sprinkle with powdered sugar on top of the cake. (If desired, make a stencil of the St. James Cross and set it on the cake before dusting it with sugar). The dessert is ready to be served.
4. Crema Catalana
Catalonia’s most renowned dish, Crema Catalana is a rich creamy custard akin to French crème brûlée. Serve this traditional custard-based dessert with a strong café alone for a Spanish taste.
- Milk: 500 ml or 2 1/2 cups
- Eggs: 4
- Sugar: 125 gms and some for caramel
- Lemon: 1
- Orange: 1
- 1 cinnamon stick
- Cornflour or corn starch: 20 grams
Time to make: 20 to 30 minutes and 4 to 8 hours to chill.
Step 1: Peel half of an orange and half of a lemon. Be careful to leave the bitter, white portion alone and simply remove the thinnest layer.
Step 2: In a non-stick pan, heat the milk. In a saucepan, combine 2 1/4 cup (500 mL) milk, one cinnamon stick, and the orange and lemon peel. In a saucepan over medium heat, heat the milk. (Remove the saucepan from the heat before it begins to boil, you will notice little bubbles on the surface)
Step 3: Meanwhile, separate the yolks from the eggs and place them in a pan with 60 grams of sugar and 15 grams of cornstarch. Mix everything until the mixture becomes creamy.
Step 4: Pour the infused milk slowly through a sieve into the bowl, leaving the peels and cinnamon stick behind. The mixture should be stirred.
Step 5: To avoid sticking to the saucepan, cook it over medium heat without stopping to stir. Be patient since it takes a few minutes; eventually, you will see that it begins to thicken practically immediately. Remove the mixture from the heat after it has got thickened enough.
Step 6: Pour the mixture into the tiny bowls used to serve it. The Crema Catalana is traditionally served in clay pots. Fill tiny serving dishes halfway with Crema Catalana.
Allow the Catalan Cream to reach room temperature. After that, wrap it in plastic wrap (directly over the Creme Catalana) and chill it for at least four hours (preferably overnight).
Add caramel on top of the Crema Catalana before serving. It can be topped with fresh fruits or berries, such as raspberries, strawberries, or blueberries if desired.
5. Tarta De Queso
This gorgeous cheesecake defies all standards of Spanish desserts and is utterly tasty. And, best of all, it is one of the recipes which is unbelievably easy to make (and probably flawless) and can be made with only a few basic ingredients.
Spanish cheesecakes are incredibly different from baked New York-style cheesecakes or even creamy fruity ones that are only set in the fridge. These cheesecakes are the purest form of cheesecake among different Spanish desserts, unlike basque cheesecakes they are lighter, fluffier, and have a more savoury cheese flavour than other cheesecakes. They frequently lack the crispy biscuit foundation and seldom include fruit on top.
- 250g Cream Cheese (softened)
- 1/3 cup of caster sugar
- 3 eggs (kept at room temperature)
- 1 cup cream
- 2 tablespoons plain flour (it is optional, just to add texture)
- 1 tablespoon lemon juice
- 1 tablespoon brandy (optional)
Time to make: 50 to 90 minutes
Step 1: Preheat the oven to 400°F.
Step 2: Line a 9-inch springform pan with two big crisscrossed pieces of parchment paper, pleating and pushing the parchment into the pan’s bottom borders so that it reaches straight up (not folded down) a few inches over the sides. Set the pan on a large baking sheet and keep it there.
Step 3: To prepare the batter, combine the cream cheese and granulated sugar in a large mixing bowl and beat on medium speed for 2 minutes, or until the mixture is extremely smooth with no lumps left, scraping down the sides of the bowl as required.
Add the eggs one at a time, beating at medium-low speed until each egg is blended before adding the next.
Then, on low speed, add the cream, vanilla extract, and salt and beat until evenly blended. Then, using a fine-mesh strainer, sift the flour evenly over the batter and beat on low speed until thoroughly blended, scraping down the sides of the bowl as needed.
Step 4: Pour the mixture into the pan with parchment paper. Bake the cheesecake for 50 to 60 minutes, or until the top is deeply golden brown, high on the sides, and somewhat wobbly in the middle. (Pay close attention to it; if the top begins to burn or get too browned, just top the cheesecake with a sheet of aluminium foil and let it bake until done)
Step 5: Place the cheesecake on a wire rack to cool entirely to room temperature. (If you want, you may cover and refrigerate the cheesecake at this stage for up to 3 days)
Remove the edges of the springform pan, peel back the parchment, and cut your chosen size of pieces once the cheesecake has cooled. Then serve this Spanish dessert with a bit of flaky sea salt if desired, and enjoy.
Spanish desserts that are made with the basic ingredients yet give you the aura of Spain within no time and the least efforts are worth a try. Spanish desserts will leave you in awe.