By Gabriela Franco, Junior
The holidays are here, so that means it’s time to make some delicious Spanish desserts! However, you can make these desserts anytime, for any occasion.
Flan
Flan (vanilla egg custard) is a classic Spanish dessert dish ,and it is so delicious. i\It's like a cheese cake but custard. Here are the ingredients you need for the dish:
Ingredients:
3/4 cup sugar (divided)
2 cups whipping cream
3 eggs
1 teaspoon vanilla extract
Garnish: 1/2 cup almonds (blanched)
Garnish: sprig of mint
Directions:
First, set the ramekins in a 9- by 13-inch glass baking dish, which will be used for a boiling water bath while baking. Then, heat 4 to 5 cups of water in a pot on the stove. Next, heat a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar. Take the back of a wooden spoon and keep the sugar moving constantly in the skillet until the sugar is completely melted and caramelized to a rich medium-brown color. Carefully spoon caramelized sugar into each of the 6 ramekins or a large baking dish. Preheat oven to 325 F (162 C). In a saucepan, scald the cream. Keep a close eye on the pan, so the cream does not boil over, and remove immediately. Meanwhile, in a mixing bowl, slightly beat 3 eggs. Mix in 1/4 cup sugar. Stirring constantly, gradually add hot cream into the egg mixture. Stir until the sugar is dissolved and then blend in the vanilla extract. Ladle the mixture into ramekins. Carefully remove 1 or 2 ramekins to provide some extra room in the larger dish. Pour hot water until there is about 1/2-inch of water in the 9- by 13-inch baking dish for the water bath. Replace ramekins. If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully add more water. Bake uncovered in the water bath for 50 to 60 minutes, or until a knife comes out clean when inserted halfway between the center and the edge of the dish. To ensure the custard does not overcook, check for doneness after 45 minutes, then every 3 to 5 minutes. Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in the refrigerator. This usually takes at least 1 hour. When ready to serve, unmold a flan by running a knife around the inside edge of each baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the plate, turn it over in one smooth motion. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out and onto the plate. Garnish with whole blanched almonds and a sprig of mint if desired. Now you are done and can enjoy!
Churros Filled with Dulce de Leche
This is another iconic dish because it involves Dulce de Leche (caramel), and this dish is loved by many people around the world! Here are the ingredients you need for this dish:
Ingredients:
1 cup flour
2 tablespoons sugar
½ teaspoon baking powder
¼ teaspoon salt
1 cup water
4 tablespoons butter
1 teaspoon vanilla extract
3 eggs
1-1/2 cups vegetable oil
1 cup dulce de leche or Mexican cajeta
½ cup granulated sugar
1 teaspoon ground cinnamon
Directions:
First, combine four, 2 tablespoons sugar, baking powder, and salt in a small bowl. In a medium-sized pot, add water and butter, and bring to a boil until the butter has completely melted. Remove from heat. Quickly add flour mixture with a wooden spoon until it forms a ball. Add vanilla and eggs, one at a time, and combine until the dough is soft. Add the batter to a piping bag with a large star-shaped tip. Heat the vegetable oil on medium-high in a deep frying pan. Pipe the churros directly into the oil, so they are about 6 inches long and straight. Fry 4-6 churros at a time until they are completely golden. Remove from oil and place on a plate lined with paper towels to remove excess oil. Repeat the process until you have used the remaining batter. Use a wooden skewer to make a hole on the inside of each churro. Use a piping bag with a long round tip to fill the churros with dulce de leche or Mexican cajeta. Combine sugar and cinnamon and roll the churros in this mixture. Now you can enjoy!
Arroz con Leche
Rice and milk is a weird combination right? Well, this dish is not so bad, and it’s called Arroz con Leche. Here are the ingredients for this dish:
Ingredients:
1 cup of short grain rice
1-2 slices of lemon rinds
1 stick of cinnamon
1 teaspoon of ground cinnamon
1 pinch of salt
1 liter of whole milk
1/2 cup sugar
Directions:
Rinse rice under cold water and then put it in a pan with water, which should cover the rice. Add cinnamon stick and lemon rind and stir continually until all water is absorbed. Add milk half a cup at a time then add all milk and keep stirring. Once all seems creamy and mushy, turn off the heat and add a pinch of salt and a few teaspoons of sugar and turn off heat. Let it cool down, then sprinkle some cinnamon over top. Serve and enjoy.
I hope everyone enjoys these recipes, and happy holidays!
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