Search results
Results from the WOW.Com Content Network
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
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.
Spanish pastries (23 P) Pages in category "Spanish desserts" The following 21 pages are in this category, out of 21 total.
Tres leches cake consists of a standard cake base that is soaked in three kinds of milk ("tres leches" in Spanish). The milks used are evaporated, condensed, and whole milks. This mixture is poured over the baked sponge, allowing the milks to be absorbed to make a dessert with an almost pudding-like consistency.
Turrón (Spanish:), torró (Catalan: / Valencian:) 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.
Milhojas ("thousand sheets") is a type of dessert of French origin [1] that is found nowadays in Spain and Latin America. It is a local name for mille-feuille in Spanish-speaking countries.
An alfajor or alajú [1] (Spanish pronunciation:, plural alfajores) is a traditional confection [2] typically made of flour, honey, and nuts. It is found in Argentina, Paraguay, Bolivia, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. [3]
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 ...