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Fartons – Spanish confectionery sweets. Flan – Custard dessert with soft caramel on top. Golmajería. Leche frita – Traditional Spanish dessert, Spanish sweet typical of northern Spain. Manjar blanco – Dessert of milk or cream and sugar, thickened and flavoured. Miguelitos – Puff pastry dessert from Spain. Natillas – Spanish custard ...
Turrón. Turrón (Spanish: [tuˈron]), torró (Valencian: [toˈro]) or torrone (Italian: [torˈroːne]) is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around ...
Crema catalana. Crema catalana 'Catalan cream' or crema cremada 'burnt cream' is a Catalan and Spanish dessert consisting of a custard topped with a layer of caramelized sugar. [1] It is "virtually identical" [2] to the French crème brûlée. Like all custards, it is made from milk, egg yolks, and sugar. Some modern recipes add cornflour.
Media: Xuixo. A xuixo cut open. Xuixo (Catalan pronunciation: [ˈʃuʃu]; also known as xuxo; Spanish: suso) is a viennoiserie pastry from the city of Girona in Catalonia, Spain. It is a deep-fried, sugar-coated cylindrical pastry filled with crema catalana. [1][2] Commonly eaten for breakfast or tea, it is honored as Producte de la Terra ...
Tarta de Santiago. Torta de Santiago (in Galician) or Tarta de Santiago (in Spanish), literally meaning cake of St. James, is an almond cake or pie from Galicia with its origin in the Middle Ages and the Camino de Santiago. [1] The ingredients mainly consist of ground almonds (almond flour), eggs, and sugar, with additional flavouring of lemon ...
Bienmesabe (Spanish: "it tastes good to me") [1][2] is a sweet Spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. Its consistency significantly varies depending upon preparation methods used. The dessert is also popular in the cuisine of the Canary Islands. It has been described as influenced by Moorish ...
Mató de Pedralbes ( Catalan pronunciation: [məˈto ðə pəˈðɾalβəs]) or mató de monja, is a typical dessert from Barcelona (in Catalonia, Spain) [1] made with flavoured and sweetened milk. The dish is believed to have been created in the nineteenth century, by nuns of the convent [2] in Barcelona's prestigious Pedralbes neighbourhood. [3]
Almond flour, pastry cream or preserved cherries. Media: Gâteau Basque. Gâteau Basque (Basque: Etxeko bixkotxa; "cake of the house") is a traditional dessert from the Northern Basque region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the Southern Basque region of Spain.