Traditional Spanish Dessert for Dinner?

what can be a very traditional spanish dessert for DINNER time? really need the answer for a projectt...thanks a bunchhh =]

8 Answers

  • 1 decade ago
    Favorite Answer

    TRES LECHES CAKE (Three Milks Cake)

    At Tres Meridas, Tres Leches Cake is layered, but here we’ve simplified by adapting it to a single sheet. Serve it chilled and with whipped cream, melted chocolate, or dulce de leche.

    1/2 cup unsalted butter

    1 cup sugar

    5 large eggs

    1 teaspoon vanilla extract, divided

    1 1/2 cups all-purpose flour

    1 1/2 teaspoons baking powder

    1 cup milk

    1 (14-ounce) can sweetened condensed milk

    1 (12-ounce) can evaporated milk

    1 1/2 cups whipping cream

    1/4 cup powdered sugar

    1. Preheat oven to 350°. Grease and flour a 13- by 9-inch baking dish.

    2. Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.

    3. Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

    4. Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.

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  • 1 decade ago


    For the flan:

    4 cups whole milk

    2 strips lemon zest

    1 cinnamon stick

    5 whole eggs

    2 egg yolks

    1 cup granulated sugar

    For the caramelized sugar coating:

    1/2 cup sugar


    Preheat the oven to 300ºF.

    To prepare the caramelized sugar coating, spread the sugar evenly in the bottom of a heavy saucepan and place over medium-low heat. It may take several minutes before the sugar begins to melt. Without stirring, watch the sugar closely as it begins to liquefy at the edges. All of it will slowly turn first into a yellowish and then golden syrup and finally into a brown caramel sauce.

    When the liquefied sugar is turning from golden to brown, immediately remove the saucepan from the heat. (If you miss this point, the sugar will quickly turn too dark and taste bitter and you will need to discard it and begin again.)

    Working swiftly, pour the liquid caramel into 12 custard cups each 3 1/2 inches in diameter and tilt to cover the bottom and sides evenly. It is important to do this transfer quickly, as the change in temperature causes the caramel to solidify rapidly. Set aside.

    In a saucepan, combine the milk, lemon zest, and cinnamon stick over high heat and bring to a boil. Immediately decrease the heat to low and simmer for 10 minutes to infuse the milk with the flavor of the seasonings. Remove from the heat and let cool.

    In a bowl, combine the whole eggs, egg yolks, and granulated sugar and whisk until foamy. Pour the cooled milk through a fine-mesh sieve held over the egg mixture and whisk until well blended. Pour the mixture into the coated custard cups.

    Arrange the custard cups, not touching, in a large, deep baking pan or roasting pan. Pull out the oven rack, put the baking pan on it, and pour boiling water to a depth of about 1 inch into the pan to create a water bath. Bake for about 1 1/2 hours, or until set when tested with a thin-bladed knife in the center. Carefully remove the water bath from the oven, and then carefully remove the custards from the water bath and set aside to cool completely.

    You can cover and refrigerate the cooled custards and serve them cold, or you can serve them at room temperature. One at a time, run the knife around the inside of each cup to loosen the edges of the custard and then invert the flan onto a dessert plate.


    Crema Catalana


    2 cups (15 fl. oz) milk

    1 cinnamon stick

    Rind of 1 lemon

    1 teaspoon vanilla extract

    4 medium egg yolks

    1 tablespoon cornstarch

    1 cup (7 oz) superfine sugar


    In a saucepan, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil. Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the flavored milk aside.

    In a bowl, whisk the egg yolks together with the cornstarch and 3/4 cup (5 oz) of the sugar until the mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continuously.

    Slowly heat the mixture until it begins to thicken, taking care that the mixture does not boil. Pour into four shallow heatproof serving dishes, allow to cool, and refrigerate for several hours.

    Immediately before serving, preheat the broiler and scatter the remaining sugar evenly over each serving. Place the dishes under the broiler until the sugar topping begins to caramelize. Remove from the broiler and serve.

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  • 1 decade ago


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  • 1 decade ago

    flan is the most traditional

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  • 1 decade ago

    yeah, flan is the most common.

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  • I read that it's a churros con chocolate

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  • 1 decade ago

    Buneulos, they're really easy to make and delicious!

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  • 1 decade ago

    flan or sopapilla

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