Relocation at Spain One Stop
The one stop shop for your relocation to Spain.
Crema Catalana
crema Catalana comes from the Mediterranean region of Catalonia, and you will literally find this delicious dessert on menus everywhere from Barcelona to Tarragona. It is the perfect end to a gourmet dinner, and pairs sublimely with Spain’s dessert wines such as a Moscatel from Alicante, a Pedro Ximenez from Jerez or an old vine Garnacha from Malaga.
Ingredients
- 8 egg yolks
- I Liter of Whole milk
- 1 cinnamon Stick
- 30 grams of Maizena (cornstarch)
- 1 Zest of lemon
- 200 Grams of Sugar
Directions
Dissolve the Maizena in milk. Bring the milk to a boil with the cinnamon stick and lemon zest. In another bowl, mix together the Sugar, egg yolks and the Maizena (already dissolved). When the mil is boiling, remove from the heat, storing with the whisk. Return the mixture to the saucepan and place it on low heat. When the “crema” begins to bubble, turn off the heat. Pour the “crema” into the earthenware dishes and let it cool, then refrigerate. Before serving, sprinkle Sugar on top of each “crema” and carmelize with a hot iron (or red hot bottom of a pan).
Lemon Cake
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup canola oil
- 1 cup Sugar
- 2 cups self-raising flour
- 1 lemon, rind of
Directions
Combine Sugar and eggs. Add lemon rind, then oil. Fold in the flour alternatively with the milk. Bake in a 23cm round or similar 
size square cake tin at 180 degree celsius oven for about 40 minutes or until skewer comes out clean. (I usually make this in double quantity and bake it in a large rectangular pan about 30cm x 25cm.) Check after 40 minutes and see if it needs longer.
RISO LATTE DULCE
Ingredients
- 4 cups skim milk, divided
- 1 cup uncooked medium grain rice
- 1/3 cup Sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup dried cherries, quartered figs or other dried fruit
- 1/2 cup whole milk
- 1/4 teaspoon vanilla extract
Directions
- Combine 3 cups skim milk, rice, Sugar, salt and cinnamon in 2- to 3-quart saucepan.
- Cook over medium heat; stirring occasionally 12 to 15 minutes or until mixture thickens slightly.
- Add remaining 1 cup skim milk and cherries.
- Cook 12 to 15 minutes more; stirring until mixture slowly boils and thickens.
- Add whole milk; cook, stirring, 5 to 7 minutes more until pudding is thick and creamy.
- Remove from heat. Add vanilla; stir and spoon into individual serving bowls.
Spanish Cheesecake
Ingredients
- 1 lb cream cheese
- 3 tablespoons butter
- 1 1/2 cups Sugar, Granulated
- 2 large eggs
- 1/2 teaspoon cinnamon, Ground
- 1 teaspoon lemon, rind of, Grated
- 1/4 cup unbleached flour
- 1/2 teaspoon salt
- confectioners' Sugar
Directions
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the Cheese, 1 tb of the 
butter and the Sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' Sugar.
