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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 custard dish of milk and eggs, variety of custards; Pestiños – Andalusian sweet ...
Post-colonial: Spanish place names that have no history of being used during the colonial period for the place in question or for nearby related places. (Ex: Lake Buena Vista, Florida, named in 1969 after a street in Burbank, California) Non-Spanish: Place names originating from non-Spaniards or in non-historically Spanish areas.
A traditional custard-like pie in a pastry crust with a filling made of a mixture of sugar, butter, eggs, buttermilk and flour. Cantaloupe pie United States: Sweet A custard pie of cantaloupe, butter, eggs, and nutmeg, with meringue topping. [citation needed] Caramel tart: Australia: Sweet A sweet tart, filled with soft piped caramel. Sometimes ...
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 ...
Since all of these names are words derived from place names, they are all toponyms. This article covers English language food toponyms which may have originated in English or other languages. According to Delish.com, "[T]here's a rich history of naming foods after cities, towns, countries, and even the moon." [1]
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custard A custard dish made with milk and eggs typically made with milk, sugar, vanilla, eggs, and cinnamon Panellets: Catalonia: small cakes or cookies traditional dessert of the All Saints holiday in the Catalan Countries, together with chestnuts, sweet potatoes or sweet wine.