This recipe is quite sweet, but the one my friend made for me in Catalonia was even sweeter. I really like cinnamon sugar, so I committed a sin and changed the recipe around a bit.The cinnamon flavour and zest are essential to this recipe. Add plenty of brown sugar and cook until lovely and crispy. Cook on a high heat from start to finish. The sugar will caramelize very quickly, so to prevent burning it, don't leave it unattended. Recipe by KT121

I wanted to quickly make a delicious dessert for the guests.You can serve them warm, or in summer I freeze them and eat them half frozen!! You can simply chill them in a refrigerator too! The inside is very creamy and the rum is so flavorful. This is amazing. Recipe by Yuka mama

Crema de Fruta is a popular Filipino dessert. It is usually baked in an oven and consists of various layers of fruit cocktail, gelatin, and cream. To eliminate the need for baking, this recipe has substituted graham crackers for sponge cake. Different types of fruit can also be used depending on your taste and the availability of different types of fruit.It is usually served during theChristmas season.

Hi!! The heatwave is finally over, hoorayyyy but we have rain on and off during the day. Our basset hound Charlie, who is now 1 year old, was really having a rough time with the heat last week, as we all did but I did my best to keep him cool with those cool collars. If you have not tried them yet, please do they really work!! He is now running around and enjoying his walks and playing with all the other little doggies…:)When it’s hot I like to make different sorts of desserts that are refrigerated instead of always going for Ice Cream. Not that I don’t love Ice Cream!!! I’mein just saying. So, I made this very easy and enjoyable summer dessert called Cremé Caramelé. I do understand that it is not summer all over the world, but it will be at some point, so keep this dessert in mind as a cool off. Buuuttt you can always make this dessert during the winter time, and enjoy eating it with a nice warm cup of Hot Chocolate or a nice big cup of Cappucino or whatever warm drink you enjoy.

I made this to use for caramel desserts.When you're adding the heavy cream, use one hand to continuously stir as it's poured in little by little! Recipe by Nana mama chan

I wanted to make caramel chiffon cake and tried to find a way to make a delicious sauce for it.If you let the sugar brown too much in Step 3 it will become bitter, so be careful. The caramel cream will harden when chilled, so warm it up in the microwave to soften it. Recipe by ko-ko

The most typical dessert in Catalonia for the 6 of January. There are many variants, but this one is the classic one. I hope you'll like it. The effort is totally worth it!

I always make this whenever I have leftover cream.When adding the heavy cream in Step 4, it may boil over, so please take extra care during this step.If you use low-fat heavy cream, it will separate!It will harden when chilled, so put it into a heatproof bowl and warm it up a bit in the microwave to soften. Recipe by gurecoco

It's hot every day, so I want to eat slightly bitter custard cream. This time I used it in a crepe.Make sure you add the egg yolk after stirring in a small amount of milk. (It will become lumpy if you add it first.) Adjust the cooking time according to your microwave. The finish will vary depending on the type of caramel sauce you use. Recipe by Yukiline

Use this delicious cocoa mousse with extra virgin olive oil from Spain as an afternoon snack for the kids, to decorate a cake or even to drizzle over a fresh fruit brochette. Mouth-watering and healthy! Plus made smooth and creamy thanks to the EVOO from Spain in the mousse.

I give full credit for this one to my bestie "Shilps". She made this as a midnight coffee. And ever since then I just love this. And the preparation time is 5....4.....3......2.....1 "Whalaa" Done :P

If you've ever had Peruvian food, you might have tasted these simple but addictively delicious baby potatoes with a spicy cream sauce they call crema de ají (pronounced CREHmah deh Ah-HEE), ají meaning chili pepper.Well I happen to have a few Russets that have been laying around for a few weeks, so while they're not the perfect little baby potatoes to go with this dish, they'll provide that tender earthiness that plays so well with this Basil Crema de Ají, which, aside from making a delicious accompaniment to potatoes, would also be delicious drizzled straight atop grilled fish or chicken, or as a dip.Leftovers combined with a little extra acid in the form of vinegar or lemon or lime juice plus a little bit of olive oil make a great salad dressing as well.