Everyone loves a slice of cake now and then, but have you ever thought to try authentic Spanish desserts in the comfort of your own home? A wonderful concoction of spices and sugar, these desserts are to die for!
Pronounced: To-rr (roll the r's)-has
Translation: French toast
Preparation time: About an hour
For fans of: cinnamon, sugar and french toast
A beautiful twist on the standard french toast, add some warming cinnamon and you have one of the most comforting desserts there can be. Preparation time is about five minutes, cooking time is about an hour. Super simple! A Spanish recipe with comfort at its heart.
4 large eggs
1 litre of whole milk
1 cup of sugar (200g)
2 teaspoons of cinnamon
3 tablespoons of honey
Extra Virgin Olive Oil (good quality)
1 strip of lemon peel
1 strip orange peel
1 teaspoon of cardamom seeds (optional)
1 star anise (optional)
A thick loaf of slightly stale French bread or any other bread of choice.
Bring the milk, ½ cup of sugar, lemon and orange peel, and spices (cardamom seeds and star anise) to a slow simmer.
Cut the bread in thick slices.
After the milk mixture has simmered for 15 minutes, turn off the heat and soak the slices of bread in this mixture. Do not completely wet them until they break apart, but try to get them to absorb as much milk as possible.
Let the slices of wet bread rest and cool
Beat the eggs in a shallow bowl and dip the bread slices in the egg mixture.
Heat up about ½ an inch of the olive oil in a deep, heavy pan on medium-high heat.
Fry the slices flipping them halfway so that both sides are nice and crisp.
Rest the Torrijas on paper towels to absorb excess oil.
In another bowl mix the remaining sugar (½ cup) with the cinnamon.
Step 10 :
Cover the slices in the cinnamon sugar mixture and put on a plate.
To make the syrup, take the remaining cinnamon and sugar from coating the Torrijas and add it to a medium-sized pot. Add a bit more sugar to completely cover the bottom of the pot if necessary.
Add 2 cups of warm water to the sugar and bring it to a boil.
Add as much honey as you like.
Allow the syrup to simmer for about 30 minutes until it reduces to a syrup-like consistency. It should be mid thickness, not to watery or too thick.
Take the syrup off of the heat and after about 15 minutes pour it gently over the French toast. The Torrijas should be completely soaked in syrup.
Allow them to completely cool before putting them into the refrigerator.
Refrigerate the Torrijas for at least 4 hours, but tastes the best after chilling overnight.
2. Churros con chocolate
Pronounced: Chu-rr (roll the r's)- ohs
Preparation: About 45 minutes
Translation: Fritters with chocolate
For fans of: Chocolate, sugar and deepfried treats
The most well known Spanish dessert, not the most healthiest, but one of the tastiest. Chocolate, sugar and donuts. A fave with the kids. Follow the recipe below, you won't regret it.
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 1/4 cups heavy whipping cream
1 cup of chocolate, finely chopped
1 cup water
2 1/2 Tablespoons white granulated sugar
1/2 teaspoon kosher salt
2 Tablespoons vegetable oil
1 cup all-purpose flour
Vegetable oil for deep-frying, about 4 cups (1 L)
For the cinnamon sugar mix the sugar and cinnamon in a small bowl and set aside for now.
For the chocolate sauce, in a medium saucepan over medium heat, add the cream, and let it come to a gentle simmer, not a boil.
Place the chocolate in a heatproof bowl, then pour the hot cream over the chocolate and cover the bowl with plastic wrap.
Allow to sit until the chocolate is melted.
Remove the plastic wrap, stir together then set it aside for now.
Now time for the Churros dough. In a small saucepan over medium heat, mix the water, sugar, salt, and vegetable oil.
Bring to a boil, then remove the pan from the heat.
Using a wooden spoon, beat in the flour until thick paste forms.
Return the pan to the heat, and cook for another minute.
Heat the oil in a heavy-bottomed pot or deep fryer over medium-high heat to 375°F (191°C).
Line a baking sheet with paper towels.
Place the dough into the piping bag.
Pipe dough about 2 1/2 inches (6 cm) in length into the oil, use scissors to cut the dough. Be careful not to overcrowd the pot, 3 or 4 at a time is okay.
Deep-fry until golden brown and crispy, about 4 minutes.
Remove from the pan and let drain on the paper towel–lined baking sheet.
Dust with cinnamon sugar immediately to ensure the coating will stick.
Repeat with the remaining batter.
Serve warm or at room temperature with the chocolate sauce.
3. Arroz con Leche
Pronounced: A- rr (roll the r's)- oth con Lay-che
Translation: Rice with milk
Preparation time: About half an hour
For fans of: Comfy and cosy drinks, rice pudding and spices
Think rice-pudding but with a lot more flavour.This is the perfect dessert for a cosy evening. This dessert will send you right to sleep. Popular throughout Spain, join the hype and give it a try. The recipe only takes half an hour in total, perfect for a quiet night in.
7 cups water
1 cup long-grain white rice
2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup whole milk
ground cinnamon for topping
Combine water, rice, and cinnamon sticks in a large saucepan over medium-high heat. Bring to a boil, uncovered, and cook for 16–18 minutes.
Drain any remaining liquid, remove the cinnamon sticks, and return the rice to the pan over medium-high heat.
Add sweetened condensed milk, evaporated milk, and whole milk, and bring to a boil.
Reduce the heat to low and cook for about 20 minutes, stirring constantly. Stir constantly or the heat will burn.
Serve in cups or small bowls and sprinkle with cinnamon. Serve warm.
Written by Amber Francesca Carvalho