Dessert Recipes

The Spanish nation don´t do that many dessert recipes, certainly not to the extent of other European countries do. However what they do are tasty, easy to make recipes that can be enjoyed after completing one of the delicious main dishes and starters. Don´t forget the Spanish take hours to eat a meal, for them it´s a social occasion.  

We´ve found some great Milk and Chocolate based desserts, and some great Fruit and Nut based ones too. So sit back, let the previous courses settle, and then finish off with one of these lovely dishes. Thanks again to the great Janet Mendel for some of her tasty recipes. For more great Spanish recipe books by other authors click on the link below....

Spanish Cook Books

Libros de Cocina Españoles

Milk and Chocolate Dessert Recipes

Chocolate Mousse - Mousse de Chocolat

This is one of my favourite dessert recipes. Made right, it´s light, chocolaty and oh so yummy!

Ingredients - serves 6

  • 400 g heavy whipping cream, cold
  • 150 g bittersweet chocolate, coarsely chopped
  • 3 large egg whites
  • 30 g sugar
  • chocolate shavings, to garnish

How to prepare

Place the chocolate in a bowl above a pan of boiling water. Stir chocolate until melted. Remove from heat and leave to stand. Beat the cream until it forms small peaks. Set aside at room temperature. With a mixer, beat the egg white until they form a soft peak. Gradually add the sugar and continue to whisk until firm. Pour the melted chocolate into the egg mixture and whisk until almost completely mixed together. Fold in the whipped cream. Cover and place in refrigerator until set, about 1 hour. Serve in individual bowls sprinkled with chocolate shavings.

Creamy Custard - Natillas

This is one of the usual dishes on offer in most restaurants in Andalusia. It´s a tasty, light dessert which is often served with a sweet biscuit on top. These milky dessert recipes are a great favourite of children and adults alike.

Ingredients - serves 6

  • 750 ml milk
  • 5 tbsp milk
  • 6 egg yolks
  • 150 g sugar
  • 1 ½ tbsp cornflour
  • zest of 1 lemon
  • 1 vanilla pod
  • 1 ½ tsp ground cinnamon 

How to prepare

Place the 750 ml of milk, vanilla pod and lemon zest in a pan. Bring to the boil and simmer for 2 minutes before removing from the heat. Leave to sit until slightly cooled, then strain. Beat the egg yolks and sugar in the top of a double-boiler. Combine the cornflour with the 5 tbsp milk until really smooth and stir into the yolks. Whisk the hot milk into the yolk mixture. Cook the custard over boiling water stirring constantly, until thickened, about 10 minutes. Once thick enough to coat the back of a spoon, remove and cool. Pour into individual serving dishes and sprinkle with cinnamon. Chill in refrigerator.

Flan - Flan con Dulce de Leche

This is one of the most popular dessert recipes here in Andalusia.

Ingredients - serves 6

  • 395 g can sweetened condensed milk
  • 60 ml water
  • kettle full boiling water
  • 4 eggs
  • 110 g caster sugar
  • 1 tsp vanilla extract

How to prepare

Preheat oven to 170ºC. Lightly grease 6 ramekins (185 ml). Put the sugar in a pan with the water and stir over a low heat until dissolved. Allow to simmer for 10-15 minutes or until mixture has turned a golden brown. Remove from heat and pour Immediately into the ramekins, swirling to allow the caramel to coat the sides. Leave to cool. In a separate bowl, gently whisk together the condensed milk, vanilla and eggs. Strain into a jug. Place caramel lined ramekins into a roasting pan and divide the milk mixture evenly into them. Pour boiling water into the pan so it reaches halfway up the sides of the moulds. Cover with foil and bake until they are just set, about 35 minutes. Remove from the pan and cool. Place cooled moulds in the refrigerator for at least 6 hours. Just before serving, place the moulds in a bowl of hot water for a few seconds. Run a knife around the lip and turn upside down onto a serving plate.

Rice Pudding - Arroz con Leche

Another of the favourite dessert recipes in the restaurants of Andalusia.

Ingredients - serves 6

  • 250 ml water
  • 1 ¼ litres milk
  • 200 g medium-grain rice
  • 100 g sugar
  • 1 tbsp sugar
  • zest of 1 lemon
  • ½ cinnamon stick
  • ground cinnamon
  • ¼ tsp salt

How to prepare

Put the water and rice in a pan and bring to the boil, cover and simmer until the water has absorbed, about 8 minutes. Add the cinnamon stick, 100 g sugar, lemon zest, salt and milk. Bring back to the boil. Turn heat down very low until rice is soft and tender, about 30 minutes. Remove the cinnamon stick and lemon zest. Divide into individual serving dishes and sprinkle with sugar and ground cinnamon. Allow to cool.

Fruit and Nut Dessert Recipes

Fig Roll - Pan de Higos

When figs are in season, this is one of the great dessert recipes for making in a large batch. Save them in a sealed container in the fridge and they´ll keep for several months.

Ingredients - serves 8

  • brandy
  • 90 g plain chocolate, melted
  • 1 kg dried figs
  • 300 g hazelnuts, blanched and skinned
  • 300 g almonds, blanched and skinned
  • 80 g sesame seeds, toasted
  • 50 g sugar
  • 1 tsp ground cinnamon
  • ½ tsp aniseed, ground
  • ¼ tsp ground cloves
  • ½ tsp ground black pepper
  • 1 tbsp grated lemon zest

How to prepare

Finely chop the figs and place in a large bowl. Chop the nuts and add to the figs with the sugar, aniseed, cinnamon, cloves, pepper, 2 tbsp of sesame seeds and the lemon zest. Mix together well. Add the melted chocolate and enough brandy to moisten the mixture slightly, but keeping it quite stiff. Divide mixture into pieces, about 200 g, and shape into rolls about 5 cm thick. Roll them into the remaining sesame seeds.

Fruit in Syrup - Frutas en Almiba

This is lovely dessert to serve with a dollop of ice cream! (not traditional but yummy all the same) It´s also one of the easiest dessert recipes to make.

Ingredients - serves 12

  • 2 litres Malaga Muscatel wine
  • 1 kg various fruits, melon, apple, pear, peach etc. peeled and cut into chunks
  • 500 g dried figs and raisins
  • 140 g almonds
  • zest of 1 orange, slivered
  • zest of 1 lemon, slivered
  • 5 cloves
  • 1 cinnamon stick

How to prepare

Boil the wine with the slivered orange and lemon zest, cinnamon stick and cloves, until reduced to half. Add the figs, raisins and pieces of fruit. Simmer until all the fruit is tender, about 30 minutes. Add the nuts to the mixture and leave to cool. Keep refrigerated.

Pedro Ximenez Bavarois - Crema Bavaria al Pedro Ximenez

This is a lovely sweet dessert we found using the famous Pedro Ximenez wine from Jerez, here in Andalusia. We´ve put this in the fruit and nut section of the dessert recipes as the Sherry´s made from grapes!

Ingredients - serves 8

  • 140 ml Pedro Ximenez wine
  • 250 g cream, beaten
  • 25 g gelatin sheet
  • 12 eggs
  • 300 g sugar

For the Pedro Ximenez Sauce

  • 120 ml Pedro Ximenez Sherry
  • 110 g sugar

How to prepare

Soak the gelatin sheets in cold water. Grease a 200 mm cake mould with a mild flavoured oil. Beat the egg whites until stiff, adding 1 tbsp sugar at the start and 5 tbsp when almost beaten. Beat the egg yolks with the remaining sugar in a double-boiler over a very low heat, add the wine and continue stirring until it thickens. Strain the gelatin into the egg mixture and stir until dissolved. Cool quickly by placing the pan in a bowl of cold water. Mix in the beaten cream and stiff egg whites. Pour the mixture into the mould and refrigerate for about 8 hours. When ready to serve, place the mould in bowl of hot water for a few seconds, then turn upside down on a serving dish.

For the Pedro Ximenez sauce - Make a light caramel with the sugar, then dissolve with the Pedro Ximenez Sherry.

Almond Pudding - Cuajado de Almendra

Another one of the great dessert recipes, this time using almonds.

Ingredients - serves 6

  • 500 ml milk
  • 300 g stale sponge cake, torn into small pieces
  • knob of butter
  • 4 eggs
  • 200 g sugar
  • 200 g almonds, blanched, skinned, toasted and then chopped
  • 50 g raisins
  • zest of 1 lemon
  • ½ cinnamon stick

How to prepare

Preheat the oven to 150ºC. Butter 6 individual pudding moulds. Place the milk, cinnamon stick and a piece of lemon zest into a pan and heat until almost boiling. Remove the cinnamon stick and zest. Whisk the eggs with the sugar in a bowl and beat in the hot milk, then the sponge crumbs, almonds and raisins. Pour into the pudding moulds. Stand the moulds in a large pan and add enough very hot water to come halfway up the sides of the moulds. Bake in the oven until the pudding is set, about 45 minutes. Allow to stand for 15 minutes, then loosen the edges and turn the puddings out onto a serving dish.

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