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

Strawberries are their best fruity companion!

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.

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!

This are a kind of cookies done only in 3 counties in all Spain and are done only during the Easter week and I thought everyone should try them.If they come out rock-hard don't worry. They are supposed to be like that (that's because they are hung from the palms and otherwise they break at the first shske!)

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

This is a very simple recipe. very smooth texture!

This dessert is a combination of Castella (aka Kasutera) and creme caramel pudding. I like the flavorful layers and the satisfaction in poking through the sponge cake trying to get the caramel pudding underneath.

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.

Delicious custard cream is essential if you are going to make cream puffs!I add the same amount of heavy cream to this custard cream, and use it when I'm making cream puffs.It will harden when chilled, so don't heat too much. Stop the heat when it has softened a little.Use any kind of liqueur you like.You can easily make custard cream in the microwave, but I think making it in a saucepan gives a smoother and tastier finish. Recipe by MiP

No one can’t resist the silkiness of caramel custard, the bitterness of caramel, the sweetness..it’s perfect for your evening dessert.