Spanish Cuisine

Creamy caramel custard dessert, simple yet iconic in Spanish cuisine. Ingredients (Serves 4–6) 500 ml whole milk 4 large eggs 100 g granulated sugar (for custard) 100 g granulated sugar (for caramel) 1 tsp vanilla extract Preparation Prepare caramel: In a small saucepan, melt 100 g sugar over medium heat until golden brown. Pour caramel into the bottom of a flan mold or individual ramekins, swirling to coat evenly. Prepare custard: Preheat oven to 180°C (350°F). In a bowl, wh

Almond cake from Galicia, topped with powdered sugar and the Saint James cross. Ingredients (Serves 6–8) 250 g ground almonds 250 g granulated sugar 5 large eggs Zest of 1 lemon 1 tsp ground cinnamon (optional) Powdered sugar, for dusting Preparation Preheat oven: Preheat oven to 175°C (350°F). Grease and line a 22 cm (9-inch) springform or round cake pan. Prepare batter: In a bowl, whisk eggs and sugar until pale and fluffy. Fold in ground almonds, lemon zest, and optional c

Spanish version of crème brûlée: creamy custard flavored with cinnamon and lemon zest, topped with caramelized sugar. Ingredients (Serves 4) 500 ml whole milk 4 large egg yolks 100 g granulated sugar 25 g cornstarch Zest of 1 lemon 1 cinnamon stick Extra sugar for caramelizing Preparation Infuse the milk: Heat milk with lemon zest and cinnamon stick until just below boiling. Remove from heat and let infuse 10 minutes, then strain. Prepare custard: In a bowl, whisk egg yolks,

Salt cod in a tomato and red pepper sauce. Ingredients (Serves 4) 600 g salted cod (bacalao), desalted 2 red bell peppers, roasted, peeled, and chopped 1 onion, finely chopped 2 garlic cloves, minced 400 g canned tomatoes or fresh ripe tomatoes, chopped 3 tbsp olive oil 1 tsp smoked paprika Salt and freshly ground black pepper, to taste Optional: 1 bay leaf Preparation Desalt the cod: Soak salted cod in water for 24–48 hours, changing the water several times. Drain and pat dr