Basic ingredients

  • 1 cup white sugar
  • 3 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. (You can also put them into flan dishes to make individual servings) Set aside.

3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

4. Bake in preheated oven 60 minutes. Let cool completely.

5. To serve, carefully invert on serving plate with edges when completely cool.

Arroz Con Leche

Basic ingredients

  • 1 cup short-grained pudding rice
  • 1 1/4 sugar
  • 4 cups milk
  • ¼ cup sultanas
  • 3 tbsp brandy
  • 1 stick of cinnamon
  • a few tsp cinnamon powder


1. Put the sultanas in a bowl and cover with the brandy

2. Place the rice (without rinsing), the sugar and the milk in a pan with a strong base over a medium heat – add the few drops of vanilla and the stick of cinnamon

3. When the milk starts to boil turn the heat to minimum and continue to cook slowly stirring occasionally to prevent the rice sticking to the bottom of the pan

4. Once the sultanas have soaked up the brandy add to the pan of rice and milk

5. Once the rice has cooked remove the pan from the heat – remove the cinnamon stick

6. Place in individual serving dishes and leave to cool – before serving cover with a little cinnamon powder

Tips and ideas:

• For normal, cinnamon-style Spanish rice pudding, just leave out the sultanas and brandy

This dessert is very filling, so serve after a light main course


Basic ingredients

  • 1 cup water
  • ¼ cup sunflower oil
  • 1/2 tsp salt
  • 1 cup flour
  • 4oz dark chocolate
  • 4 cups milk
  • 1 tbsp corn flour
  • 4 tbsp sugar
  • caster sugar
  • oil for deep frying


1. Put the water , oil, and salt in a heavy pan and bring to the boil

2. Turn the heat down and add the flour – beat together until the mixture forms a ball then remove from heat

3. Heat the oil for deep frying until very hot

4. Using a icing syringe, pipe thick strips into the oil and fry until golden brown (if you haven’t got one, see Tips below)

5. Place on a plate and sprinkle with the caster sugar

6. For the chocolate sauce place the chocolate and half the milk in a pan and heat

7. Dissolve the corn flour in the rest of the milk and mix into the chocolate together with the sugar

8. Continue heating the mixture on a low heat stirring constantly

9. Once the mixture has thickened remove from the heat and whisk until really smooth and serve with the warm churros (donuts)

Tips and ideas:

• Don’t worry if you haven’t got an icing syringe – a plastic bag for freezing with the corner cut off will do as a substitute

• Churros with chocolate is quite calorie-intensive. But if you want to cut down a bit, then when you take the churros out of the oil, put them on kitchen paper to absorb the excess oil before serving

• Accompany the chocolate and churros with glasses of cool water because this delicious Spanish sweet will make you thirsty.


Basic ingredients

  • 1 cup short-grained pudding rice
  • 3 large eggs
  • 1/4 cup light or pure (not extra-virgin) olive oil (spanish if possible)
  • 1/4 teaspoon salt
  • 3 cups all-purpose flour
  • 1 1/2 quarts vegetable or mild olive oil for frying
  • 1 1/2 cups sugar for finishing
  • 2 jelly roll pans lined with parchment paper for holding the buñuelos before frying, and 2 more lined with paper towels for draining them


1. Whisk the eggs in a mixing bowl and whisk in the oil and salt. Use a large rubber spatula to stir in the flour to make a soft dough.

2. Scrape the dough from the bowl to a floured work surface and fold the dough over on itself, using a bench scraper to flip it, to make the dough smoother and somewhat elastic. Form the dough into a ball, flour the outside, and wrap it in plastic. Refrigerate the dough for a minimum of 1 hour, or as long as overnight.

3. When you are ready to fry the buñuelos, remove the dough from the refrigerator and place it on a lightly floured work surface. Use a bench scraper or knife to cut the dough into 4 equal pieces. Roll each piece to a cylinder 12 inches long. Cut each cylinder into 1-inch pieces. Roll each piece of dough under the palms of your hand to a 3-inch length. Pass a rolling pin
over the dough to flatten and lengthen it slightly. Moisten one end of the dough and join it to the other, pressing to adhere the two pieces of dough together, to make a circle. Repeat with the remaining pieces of dough, arranging them on one of the prepared pans, not touching each other.

4. To fry the buñuelos, heat the oil to 350 degrees in a large Dutch oven. Fry 5 or 6 buñuelos at a time, turning them over once they have turned a deep golden color on the bottom. Remove and place on one of the paper towel covered pans to drain. Repeat with the remaining buñuelos.

5. After all the buñuelos have been fried, put the sugar in a shallow bowl and dip both sides of the buñuelos in it.


Basic ingredients

  • 8 egg yolks
  • 4 cups milk
  • 1 cup sugar
  • 1 teaspoon corn flour
  • 1 stick of cinnamon
  • Powdered cinnamon


1. Put the milk in a saucepan with the cinnamon stick and heat. Save a small glass of cold milk.

2. Beat the egg yolks with the sugar. Dissolve the corn flour in the cold milk, stir well and then add to the eggs and sugar.

3. When the milk is starting to boil, remove the cinnamon stick and add the mixture of flour, milk, eggs and sugar. Stir well over the heat until the custard thickens. Don’t boil.

4. Put the natillas into individual bowls or dessert glasses. Sprinkle with a little cinnamon powder