What is a tasty, easy, Spanish dessert recipe?!
Answers: with ingrediants and instructions please
Flan de Fresas - Strawberry Flan
You will need 6 ramekins
* 1 pint Fresh, Ripe Strawberries
* 3/4 cup Granulated Sugar
* 1 can (14 oz) can Condensed Milk
* 6 Eggs
* Caramelized Sugar Topping (see below)
* 1/2 cups Granulated Sugar
* Fresh mint for Garnish
Serves 6.
Optional: Reserve about 4-5 diced fresh strawberries for garnish.
Heat the oven to 350 degrees F.
Caramelize the Sugar for Topping:
Put a heavy skillet or saucepan over medium heat for 30 seconds.
Add 1/2 cup granulated sugar.
With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
Pour caramelized sugar into each of the ramekins. Set aside.
Wash the strawberries and remove the stem. Place the strawberries, sugar eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water.
Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint. Serve.
Sponge cake
This quick sponge cake recipe couldn't be easier and is often eaten by Spaniards for breakfast with coffee or hot chocolate.
Basic ingredients:
5 eggs
150g sugar
150g flour
1/2 tsp baking powder
Steps:
1. Separate the eggs and beat the egg whites with half the sugar unitl they′re stiff
2. Beat the egg yolks with the other half of the sugar then fold the whites into the yolks
3. Sift the flour and baking powder and add to the mixture little by little, place in a lightly greased round baking tin
4. Bake in a preheated oven (180 degrees) for approx 20mins
Tips and ideas:
You can add the finely grated rind of 1/2 lemon to the mixture before baking to give the cake an extra tang. Alternatively use orange rind.
Serve with cinammon ice cream.
Hope you enjoy.....
receipezaar
THESE ARE SUPER YUMMY!!!!
Empanadas
INGREDIENTS
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 teaspoon ground cinnamon
DIRECTIONS
DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred
Hello!
"FLAN" my favorite spanish desert!
It 's creamy and so delicious.
Flan is a rich custard dessert with a layer of soft caramel on top.
heres a pic:
http://www.flickr.com/photos/daffodiliou...
The recipe is pretty simple:
===INGREDIENTS===
? cup plus 2/3 cup sugar or Succanat
3 whole eggs
3 egg yolks
3 cups whole milk
2 teaspoons vanilla extract
===DIRECTIONS===
1. Preheat oven to 350 degrees. Have ready an ungreased 9-inch round or square 1?- to 2-quart baking dish.
2. Cook ? cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled wooden spoon, until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes.
3. Gently but thoroughly whisk together the eggs, egg yolks, and the remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually whisk in the milk and vanilla. Pour the custard mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.
4. Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven. Cool in the water bath, then remove baking dish from water bath and refrigerate for at least 1 hour or up to 8 hours.
5. Before serving, run a sharp knife around the edge of the flan to release it. Place a large rimmed serving plate over the baking dish and, using both hands, invert both dishes so that the flan and the liquid sauce unmold onto the platter. Refrigerate again until serving time.
GOOD LUCK !
I HOPE YOU LIKE THIS RECIPE!
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