Sweet Rice

Ingredients

1 Liter of Milk

200 g of sugar

200g of carolin rice 

1 pinch of salt

1 lemon peel

3 egg yolks

powder cinnamon

Procedure

1. Bring the milk, sugar, rice and salt to the boil in a pan and when it boils, add the lemon peel.

2. Cook over low heat, stirring occasionally, until the rice is well cooked but still bouncy.

3. Break up the yolks with a fork in a bowl, add some of the cooked rice, stir and mix everything in the pan.

4. Bring to a boil again, this time very low, and stir for about a minute.

5. Remove from heat and distribute in individual bowls or in a deep dish.

6. After cooling, sprinkle with cinnamon.

Coconut

Kisses

Ingredients

Procedure

250 gr of grated 

coconut

150 gr of sugar

3 eggs

1 pinch of salt

1. In a bowl, beat the eggs with the sugar until very creamy.

2. Then add the grated coconut and a pinch of salt, mix with a wooden spoon until you get a homogeneous mass.

3. Preheat the oven to 180ºC and spoon the mixture into paper cups (or alternatively onto a tray lined with parchment paper), bake until golden brown (10 to 12 minutes).

4. Allow to cool before eating.

Chocolate

Salame

Ingredients

Procedure

180 gr of butter

200 gr of sugar

150 gr of chocolate 

powder

1 large egg

200 gr wafer or 

cookies

1. With the mixer, beat the softened butter with the sugar until it becomes a whitish paste.

2. Add the egg, stir well with a spoon, and add the chocolate, mixing well.

3. Gather the broken cookies into small pieces. Mix.

4. Place the mixture on a sheet of parchment paper, forming a roll. Squeeze the paper well with your hands so that the salami is well formed.

5. Store in the fridge until solidified, preferably overnight.

6. At the time of serving, remove the parchment paper and cover the chocolate salami with sugar.

Flan Pudin

Ingredients

Procedure

For the pudin:

500 ml of milk

6 eggs

180 gr of sugar

1 lemon peel

For the caramel:

200 gr of sugar

50 ml of water

Make the caramel: 

1. Place the sugar and a few drops of water at the bottom of the pudding mold.

2. Bring the mold to the fire so that the sugar melts and begins to caramelize.

Make the pudin:

1. Beat the eggs, sugar and lemon peel until obtaining a homogeneous mixture.

2. Pour in the milk and mix for 2 to 3 minutes until incorporated.

3. Pour the mixture into the mold and bake in a bain-marie for about 30 minutes.

4. Unmold when cool and store in the fridge before serving.

Heavenly bacon

Ingredients

Procedure

100 ml of water

500 gr of sugar

1 table spoon of 

self-raising flour

1 table spoon of 

cinamon powder

30 gr of butter

250 gr of pulverized 

almonds

12 egg yolks

1. Bring the sugar to the boil with the water until it becomes pearly.

2. Remove from heat and allow to cool slightly.

3. Add the almonds, the yolks beaten with the cinnamon, the flour and the melted butter.

4. Stir and heat to thicken.

5. Then grease a round mold with butter and a little flour and put it in a very hot oven to bake at 180º.

6. At the end, unmold and sprinkle with powdered sugar.

Crème Brûlée

Ingredients

Procedure

800 ml of milk

200 gr of sugar

60 gr of cornstarch

8 egg yolks

1 lemon peel

1 cinnamon stick

1. Bring the milk with the cinnamon stick and lemon peel to a boil. Remove from heat and set aside.

2. In a bowl, beat the sugar with the cornstarch, add the yolks and beat again. Then add the milk in a stream, stirring constantly. 

3. Return to heat, stirring constantly until thickened. Remove from the heat and discard the cinnamon stick and lemon zest.

4. Pour the cream into glasses and let it cool. When ready to serve, sprinkle with a little powdered sugar and burn with a suitable iron.

Orange roll

Ingredients

Procedure

8 eggs

400 gr of sugar

60 gr of butter

40 gr of cornstarch

2 oranges 

(juice and peel)

sugar for sprinkeling

1. Preheat the oven to 180ºC.

2. Line an oven tray with parchment paper.

3. Place all the listed ingredients in a large bowl and beat until comboned.

4. Pour the dough onto the tray.

5. Put the tray in the oven for about 20 minutes.

6. After the indicated time, remove the tray from the oven and unmold it while it is still hot.

7. Place on a kitchen towel sprinkled with sugar.

8. Roll up carefully and serve.