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Natillas (Spanish pronunciation:) is a term in Spanish for a variety of custards and similar sweet desserts in the Spanish-speaking world. [1] In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as crème anglaise. In Colombia, the delicacy does not include eggs, and is called natilla.
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. It is typically ...
Pumpkin-coconut custard is a Southeast Asian dessert dish consisting of a coconut custard steam-baked in a pumpkin or kabocha. This is a list of custard desserts, comprising prepared desserts that use custard as a primary ingredient. Custard is a variety of culinary preparations based on a cooked mixture of milk [1] or cream, and egg [1] or egg ...
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; Marañuela – Spanish sweet; Miguelitos – Puff pastry dessert from Spain
The Dictionary of Basque gastronomy defines the "pantxineta" as a tart of puff-pastry and custard cream created at the beginning of the 20th century in San Sebastián by the House of Otaegui, a local patisserie, ca. 1915. Back then, San Sebastian was a summer vacation resort for the Spanish royalty, aristocrats and bourgeoisie; patisseries and ...
A classic Carolina from Bilbao. The Carolina is a typical pastry of Bilbao, Spain.It consists of a miniature pastry crust filled with custard and topped with a meringue cone.
They are a quite simple traditional cake consisting of soft puff pastry with a creamy custard-like filling, with a flaky cake like crust. and covered with sugar powder. They can be filled with milk, dark, and white chocolate along with the original cream. The all around dessert can be served hot or cold. Sizes tend to vary based on the chefs ...
Goxua (which means "sweet" in Basque) is a typical dessert from the Basque Country, especially from Vitoria-Gasteiz. [1] Jose Murguia from La Peña Dulce invented original recipe of goxua “1”,the pastry chef from Mirandese Alberto Bornachea affirms that goxua was invented by his father trying to copy crema catalana, baptizing the resulting dessert as cazuelita.