Crema CatalanaBy tapasonline

Actually known as crema cremada in Catalonia, this must be one of the most popular Spanish desserts. It can be topped with fruit or berries if you like.

Bizcocho de ManzanaBy tapasonlineApple olive oil cake - it can be enjoyed hot or cold and ideally accompanied by a dollop of fresh cream or ice cream. Use a good quality olive oil with a nice flavour. You can use an electric whisk, but it is quite easy to mix by hand.
Tarta de Queso Vasca QuemadaBy tapasonlineBasque Burnt Cheesecake - the 'burnt' refers to the caramelized top produced by cooking in a hot oven. A very popular dessert, it originated in La Viña in San Sebastian, but some modern recipes add a teaspoon or two of vanilla and lemon zest.
Arroz con LecheBy tapasonlineThis delicious rice pudding can be eaten hot as a dessert or chilled and served in small bowls or ramekins as an accompaniment to tapas. You will need a short-grained rice such as Bomba, Calasparra or Arborio. A vegan version can be made using coconut milk.
Chocolate CalienteBy tapasonlineSpanish hot chocolate - a powder can be obtained from Spanish delis and online suppliers which makes a perfectly acceptable drink, but you can't beat this luxurious version using real chocolate. It can be sipped on its own, but is perfect for dunking churros. You can spice it up with cinnamon or cayenne pepper if you like.
Tarta de AlmendrasBy tapasonlineAlmond cake - a traditional moist almond cake which is popular all year round in Spain, but especially so at Christmas and Easter. You can use a hand whisk for this recipe, but an electric one will considerably cut down on time.
FlanBy tapasonlineFlan must be the archetypal Spanish dessert, though the name has confused many a tourist. It is a version of crème caramel or caramel custard and makes the perfect ending to a meal. It is usually made in ramekins to produce an individual serving, but you can use a cake tin or even a specialist flanera, and cut it into portions.
ChurrosBy tapasonlineChurros, a type of fried dough, are often thought of as a dessert, but in Spain they are more of a breakfast item or a snack; on the go in a paper cone or in a café or specialist churreria, with coffee or thick hot chocolate. You can use a pastry bag with a star nozzle to make them or you can buy a churrera.

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