Dessert Archives - International Cuisine

Tajik Cookies (Cream Cheese Cookies)

May 27, 2021 By Darlene at International Cuisine

Tajik Cookies are made with the cream cheese in the dough. They are stuffed with a little pocket of raisins and walnuts and dipped in sugar. They went perfectly with the green tea which is considered to be the national drink of Tajikistan.

Honestly these cookies were fun to make and everybody loved them! The cream cheese in the dough makes for a very light and delicate cookie. A true delight! These cookies can be found in Uzbekistan as well.

Fruit could also be used as a dessert for either country. Apples and pears came originally from this region and Uzbekistan is said to have the sweetest melons in the world.

Did you know that there is a strikingly beautiful mountain lake in Tajikistan called Iskanderkul? It gets its name from Alexander the Great and is believed to be where his horse, Bucephalus, drowned in a battle. The water appears to change color during the day from turquoise to milky white.

If you would like to learn more about Tajikistan an Uzbekistan, check out “Our Journey to Tajikistan and Uzbekistan” be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Tajik bread and plov.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Tajik Cookies (Cream Cheese Cookies)

These cookies from Tajikistan and Uzbekistan are light, delicate and absolutely delicious. Serve them with green tea for an authentic treat!

Course Dessert

Cuisine Tajikistan, Uzbekistan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Calories 177kcal

Author Darlene at International Cuisine

Ingredients

2 cubes butter
1 pkg Cream Cheese
2 cups flour
1 tsp baking powder
1 tsp vanilla
2 Tbsp raisins
2 Tbsp walnuts chopped
1/4 cup sugar for dusting

Instructions

Preheat oven to 350 degrees F
Leave butter and cream cheese at room temperature.
Soak the raisins and chop the walnuts
In a bowl, mix butter and cream cheese well.
Add in vanilla, flour and baking powder and mix together until a soft dough forms.
Put the sugar on a small plate
Take a spoonful of dough and make a ball about the size of a golf ball.
Flatten the dough and place one side on the sugar. Flip, then put a small bit of raisins and walnuts on sugar side.
Fold in half and place on sugar on one side.
Fold again and place on sugar.
Unfold a little of upper top side.
Bake for 20-25 minutes till the cookies golden brown.
Serve with green tea for an authentic experience.

Nutrition

Syrian Nut Cake (H’risseh)

February 18, 2021 By Darlene at International Cuisine

Syrian nut cake called h’risseh is a delectable cake made with semolina, topped with an assortment of nuts, and then doused with a fragrant sugar syrup. The result is a stunningly beautiful and delicious dessert.

This recipe calls for semolina, you just want to make sure to use coarse semolina flour not fine to achieve the proper texture. I have a link to the proper semolina here. Additionally it calls for superfine sugar which you should be able to find in your local grocery store but I but if you can’t find it I have it linked here. Rose water and Orange Blossom water are used in the fragrant syrup.

The semolina batter is made with butter and yogurt which results in a lovely light and airy cake. Feel free to use whatever nuts you like. This easy to make dessert calls for it to rest in a cool place for about 3 hours so be sure to plan ahead when you want to make it.

Interestingly, the name h’risseh in Lebanon is a savory dish, a porridge made with wheat and meat. In Syria however, there is no confusion everyone knows this Syrian nut cake. It was made famous in a small town not to far from the Capital city Damascus called Nabak on the road to Aleppo.

It should be served with a coffee as would be traditional in Syria. A lovely dessert recipe for just about any occasion.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread. and a wonderful main dish, baked lamb kibbeh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Syrian Nut Cake (H'risseh)

A delicious semolina cake topped with nuts and a fragrant sugar syrup from Syria

Course Dessert

Cuisine Middle Eastern, Syrian

Prep Time 20 minutes

Cook Time 40 minutes

Refrigeration time 3 hours

Total Time 4 hours

Servings

Calories 452kcal

Author Darlene at International Cuisine

Ingredients

For the Batter

1 1/4 cups Semolina flour not fine
6 Tbsp unsalted butter room temperature
1/4 cup sugar superfine
1 1/2 cups Yogurt Whole Milk
1/4 tsp baking soda
1 tsp tahini for greasing the pan

For the topping

1/3 cup almonds blanched
1/3 cup Pistachio nuts
1/3 cup walnut pieces
1/3 cup cashews unsalted

Fragrant Sugar Syrup

1 cup sugar superfine
1 tsp lemon juice fresh
1/2 cup water
1 Tbsp rose water
1 Tbsp orange blossom water

Instructions

In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.
Add in the yogurt, and baking soda and mix well.
Grease a 10" round cake pan with tahini.
Spread the batter in the cake pan and smooth with a spoon.
Cover with plastic wrap, and let rest in the refrigerator for 3 hours.
Preheat the oven to 400 degrees
Remove the batter from the refrigerator and scatter the nuts all over the top.
Bake until the cake is golden 40 minutes
While the cake is cooking make the fragrant syrup
In a saucepan add the sugar, lemon juice and water and place over medium heat.
Bring to a boil, stirring occasionally until the sugar is dissolved. Let it boil for 3 minutes then add in the rose and orange blossom water. Mix and remove from heat.
When the cake is done pour over the syrup and let the cake stand for 30 minutes. It may look like it is too much syrup, but it will be absorbed by the cake.
Slice and serve with coffee

Nutrition

Swiss Walnut Pie (Engadiner Nusstorte)

January 28, 2021 By Darlene at International Cuisine

Swiss walnut pie called engadiner nusstorte just may be the best pie I have ever had. Sometimes it is called a tart instead of pie which actually would make me feel better about making the previous statement. You see my Grandma was an absolute master at making pies, and to declare this was the best pie, well a massive sense of guilt comes over me. I took a piece to my mom and her comment was this was the epitome of pie. Let just say this is one you need to try!

The butter dough is a bit tricky to work with but ended up tasting great. The recipe called for a cover, but I couldn’t roll it out in one piece for the top, so I just pieced together strips. The caramelized walnut filling is easy to make and simply divine.

Choosing a dessert for Switzerland was not easy. They are known for chocolate. They produce and eat more than any other country in the world. Swiss chocolate makers Henri Nestle, and Daniel Peter invented milk chocolate.

If you would like to learn more about this little nation be sure to check out “Our Journey to Switzerland” to learn more. There you will also find more delicious and authentic recipes for Switzerland to go with your Swiss walnut pie like raclette, rosti and a creamy veal main dish called Zurcher geschnetzeltes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Walnut Pie (Engadiner Nusstorte)

An absolutely delicious pie.

Course Dessert

Cuisine Swiss

Prep Time 20 minutes

Cook Time 35 minutes

Refrigeration time 1 hour

Total Time 1 hour 55 minutes

Servings

Calories 680kcal

Author Darlene at International Cuisine

Ingredients

For the dough:

2 cups Flour white plain
¾ cups Sugar white
1 ½ cubes Butter unsalted
1 Egg whole
1 pinch Salt

For the Filling

1 ¼ cup Sugar white
3 cups Walnuts chopped
¾ cup Cream full-fat

Instructions

For the Dough:

Sift flour, cut butter into small cubes (set aside till reached room temperature)
Add all ingredients into a bowl and form to a dough
Set aside (covered) in fridge for 40-60 minutes.
Take dough out, keep about 1/3 for the top crust.
Roll out the rest of the dough and line out pie tin

For the Filling:

-In a sauce pan heat the sugar until golden and caramelized, add walnuts – ensure that they all are coated with the caramelized sugar
Add the cream and let bring to a boil
Remove from heat Let cool down
Then add mixture (not too hot) evenly into the lined out pie tin
Cover with rolled out dough and cover the pie tin. Ensure that the cover reaches the edge press edges or alternatively make into strips like a lattice.
Turn oven on to 430 degrees put pie in as it heat up for 10 minutes, then turn down the temperature to 350 F for approx. 25-35 min or /and till golden brown
Take out
Let cool and then serve with whipped cream / ice cream or simply coffee.

Nutrition

Kladdkaka (Sticky Chocolate Cake)

January 7, 2021 By Darlene at International Cuisine

Kladdkaka is what the Swedish call a sticky gooey chocolate cake. Honestly, I think it is the best cake I have ever had! To me, it was much more like a brownie than a cake, it had a wonderful thin crust that added just the perfect amount of texture to go with the sticky gooey inside. It was sprinkled with just a bit of powdered sugar and a few raspberries. Truly a heavenly bite.

This cake whips up in a hurry and literally in about an hour you can be enjoying this amazing Swedish dessert. I bet you just might even have everything you need without a special trip to the store. It is made with just 7 ingredients, flour, butter, cocoa powder, salt, eggs, sugar and vanilla extract.

In Sweden, they have a tradition called Fika which is a break that occurs two times a day usually for at least 10 minutes and up to 30 minutes. It is a time for socializing and especially enjoying a cup of coffee and a pastry or sweet of some type. Kladdkaka is a perfect Fika dessert to enjoy with a cup of coffee.

Honestly after I ate my piece, I had to give the rest away, or it would have ended up in my belly. Fair warning!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”. There you can also find more authentic recipes like toast skagen, swedish meatballs and a sweet and sour cucumber pickled salad called pressgurka.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Kladdkaka (Sticky Chocolate Cake)

This is one of the most delicious cakes ever! Sticky and gooey on the inside with a little crusty top.

Course Dessert

Cuisine Swedish

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 444kcal

Author Darlene at International Cuisine

Ingredients

1/2 cup butter unsalted
6 Tbsp cocoa powder unsweetened
1 cup all purpose sifted flour
2 large eggs
1 1/2 cups sugar
1/8 tsp salt
2 tsp vanilla extract
powdered sugar optional for dusting
raspberries optional, for garnish

Instructions

Preheat oven to 325 degrees
In a saucepan over medium low heat, melt the butter.
In a bowl mix together the butter, flour, cocoa, sugar and salt
Gently whisk the two eggs and add them to the mixture along with the vanilla. Stir gently until it is all mixed together taking care not to over mix.
Prepare an 8" or 9" cake tin or springform pan. Line the bottom with a piece of parchment paper and then using a bit of butter, grease the top of the paper and sides of the pan, use a bit of cocoa powder to dust over the butter.
Pour the mixture into the dusted pan
Bake for about 25 minutes but do check it after about 20. You want the top firm and the inside gooey but not jiggly.
Let cool for about 30 minutes and then run a knife around the edges and invert on a cake plate if using a tin. Sprinkle with powdered sugar if desired and garnish with a few berries.

Nutrition

Mealie Bread (Corn Bread)

October 29, 2020 By Darlene at International Cuisine

Mealie bread aka corn bread, is a staple in many African countries, as it is in the tiny little country of eSwatini, formerly known as Swaziland. We enjoyed this comforting bread drizzled with honey as our dessert.

This Mealie bread was made with whole corn kernels and it truly made a tender and delicious bread. Corn bread is often dry but that was not the case with this recipe. It is super easy to make especially if you use frozen corn but of course you can use fresh as well. Subsistence farming is commonplace in eSwatini, many people grow their own vegetables including corn, and the ground corn is used in many dishes.

I also used a cute little honey twizzler in the shape of a beehive. Did you know that the beehive is the shape of the homestead huts in eSwatini? It is made with thatched dry grasses and several huts can be seen within the homestead. Did you know that polygamy is legal in this small country? Each wife gets her own beehive hut. They also have separate huts for food storage, cooking and brewing.

If you would like to learn more about this little country be sure to check out “Our Journey to eSwatini” there you will also find more authentic recipes like ostrich in cream sauce, slaai and pumpkin pap.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Mealie Bread aka Corn Bread

A delicious tender corn bread made with corn kernels.

Course Bread, Dessert

Cuisine eSwatini

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings

Calories 287kcal

Author Darlene at International Cuisine

Ingredients

1 1/2 cups frozen corn thawed
2 large eggs
2 Tbsp butter melted
1 cup all-purpose flour
2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
honey to drizzle

Instructions

Preheat the oven to 350F and grease a small loaf pan.
Blend 1 cup of corn, the eggs, and melted butter together until a coarse mixture forms.
Add the remaining 1/2 cup of corn and pulse the mixture one or two more times. Leave many kernels whole.
Whisk together the flour, baking powder, sugar, and salt. Using a large spoon, combine the dry ingredients with corn mixture until a thick mixture forms.
Pour the mixture into the grease loaf pan and bake 30-35 minutes
Let cool for about 15 minutes and then slice and serve with honey.

Nutrition

Bakabana (Battered Fried Plantains with Peanut Sauce)

September 3, 2020 By Darlene at International Cuisine

Bakabana is a delicious little treat made with ripe plantains, actually the more black they are the better. Plantains are abundant in the little South American country of Suriname.

I have made fried plantains many times and I really enjoyed this recipe with the sweet batter. I also loved the spicy peanut dipping sauce. Peanuts are another common ingredient in Surinamese cuisine. It also calls for kecap manis which is also beloved sweet soy sauce. It made for a lovely way to end our Surinamese meal. Bakabana is a favorite snack or dessert in Suriname. As always bakabana are best right out of the fryer so that batter is crispy and the plantains soft and warm.

Did you know that Suriname has one of the largest protected areas of rainforest in the world? It is called the Central Suriname nature Reserve and is also a UNESCO World Heritage Site. The rainforest covers the southern four-fifths of the country. If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”. You will also find more authentic Surinamese recipes like Pom and loempia.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Bakabana (battered fried Plantains with a spicy peanut dipping sauce)

A delicious treat or dessert from Suriname

Course Dessert

Cuisine surinamese

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings

Calories 662kcal

Author Darlene at International Cuisine

Ingredients

Sauce Ingredients:

½ cup natural peanut butter
1 teaspoon galangal powder
1/3 cup Kecap Manis
1 tablespoon lime juice
1 tablespoon chopped peanuts for garnish

Ingredients For the Bakabana

4 plantains very ripe, black
1 egg
1/2 cup flour
1/2 cup cornstarch
2 Tablespoons buttermilk
2 Tablespoons brown sugar
pinch salt
1/2 cup soda water
vegetable oil for frying

Instructions

Sauce Instructions

To make sauce, combine peanut butter, galangal powder, Kecap Manis, lime juice and 2/3 cup water in a saucepan.
Simmer for 10 minutes until sauce is smooth and thick.
Garnish with chopped peanuts.

Insructions for the Bakabana

In a medium bowl, whisk together the egg, flour, buttermilk, sugar and a pinch of salt. Add the soda water gradually until you make a thick smooth batter. Set the batter aside to rest for 15 minutes.
Peel the plantains by making a slit with a knife, the long way, from one end to the other, and cutting off the ends. Pull the skin off.
Slice the plantains diagonally into slices about 3 inches long and about 1/3" thick.
In a heavy pot, or deep fryer heat up vegetable oil to a minimum depth of 2 inches. Heat up to 350 degrees or until a drop of batter sizzles.
Once the oil is hot, dip the plantain slices into the batter to coat them and carefully drop them in the oil taking care not to over crowd the pan.
Cook until golden brown on both sides turning once, about 3-4 minutes. Remove with slotted spoon and let drain on a paper towel to remove excess oil. Sprinkle with salt and serve warm with the spicy peanut sauce and a lime.

Nutrition

Sudanese Peanut Macaroons (Ful Sudani)

July 2, 2020 By Darlene at International Cuisine

Sudanese peanut macaroons are called ful Sudani. They are really quick and easy to make. We enjoyed them alongside Sudanese cinnamon tea. Peanuts are a staple ingredient in both Sudan and South Sudan. Did you know that peanuts are not a nut but actually a legume? Many people are surprised by that fact. They are called ground nuts in Sudan.

These little light bites are more like a peanut meringue than a macaroon you may be familiar with from France. We loved them!

Sudan used to be one of the world’s top exporters of peanuts but its ranking has fallen in recent years, Traditional small-scale farming in Sudan’s western states produces 70% of the country’s groundnut supply. Since peanuts depend on rainfall to survive, devastating droughts in these regions have significantly affected the farmers abilities to produce high yields.

The government has high hopes for a new variety of peanut that has been developed that supposedly is more drought resistant with higher yields it is called Tafra-1. We can only hope that this works as 70 percent of the labor force works in agriculture and the groundnuts are a source of protein in Sudanese cuisine.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like Sudanese eggplant dip and ful Medames.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Sudanese Peanut Macaroons (Ful Sudani)

A wonderful quick and easy recipe from Sudan.

Course Dessert

Cuisine Sudanese

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings cookies

Calories 91kcal

Author Darlene at International Cuisine

Ingredients

2 cups Peanuts roasted and unsalted
3 large egg whites
1/8 tsp salt
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat the oven to 325 F
Grind the unsalted, roasted peanuts to small bits reaching a grainy texture but not a powder. Set aside.
In a bowl beat the egg whites with the salt until stiff
Add in the powder sugar a little at a time using a low speed until fully incorporated.
Add in the vanilla extract and the peanuts, stir to combine
Place parchment paper on a backing sheet and place about 1 tablespoon size spoonfuls of the dough, leaving a room between each one.
Bake for 15 minutes, watch closely, they should be lightly colored but not browned.

Nutrition

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5 from 2 votes

Sudanese Peanut Macaroons (Ful Sudani)

A wonderful quick and easy recipe from Sudan.

Course Dessert

Cuisine Sudanese

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings cookies

Calories 91kcal

Author Darlene at International Cuisine

Ingredients

2 cups Peanuts roasted and unsalted
3 large egg whites
1/8 tsp salt
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat the oven to 325 F
Grind the unsalted, roasted peanuts to small bits reaching a grainy texture but not a powder. Set aside.
In a bowl beat the egg whites with the salt until stiff
Add in the powder sugar a little at a time using a low speed until fully incorporated.
Add in the vanilla extract and the peanuts, stir to combine
Place parchment paper on a backing sheet and place about 1 tablespoon size spoonfuls of the dough, leaving a room between each one.
Bake for 15 minutes, watch closely, they should be lightly colored but not browned.

Nutrition

Sri Lankan Watalappan (Creamy Coconut Custard)

June 11, 2020 By Darlene at International Cuisine

Sri Lankan Watalappan is a delicious dessert that is like a creamy coconut custard. It is topped with cashew nuts. What makes this dessert so special is the use of kithul jaggery. This special jaggery comes from the fishtail palm in Sri Lanka. This brown like sugar has an amazing caramel like taste that is floral, woody, smoky and even savory. It is no surprise that this is beloved all throughout Sri Lanka. You could probably substitute brown sugar and molasses, but if you can get the jaggery, I highly recommend it.

You can make the recipe in a large dish or individual serving ramekins. We enjoyed the Sri Lankan watalappan with a cup of Ceylon black tea that Sri Lanka is famous for.

Ultimately the dish is cooked by steam which can be done on the stove top, Instant pot or in the oven. I made mine in the Instant pot, and they came out perfect.

Did you know that Sri Lanka is one of the best safari destinations outside of Africa? They have an abundance of wildlife squeezed into 26 national parks. The Elephant is the national animal and are abundant on the island. Back in 2004 a terrible tsunami hit the island killing 30,000 people and displacing nearly 1.5 million. Just before the tsunami hit, the elephants ran for the hills.

If you would like to learn more about this beautiful Island nation be sure to check out “Our Journey to Sri Lanka”. There you will get authentic Sri Lankan recipes like pol sambal , prawn curry, and much more.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.25 from 4 votes

Sri Lankan Watalappan (Creamy Coconut Custard)

A delicious creamy dessert that you are sure to love. If you can get kithul jaggery, I highly recommend it.

Course Dessert

Cuisine Sri Lankan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 303kcal

Author Darlene at International Cuisine

Ingredients

5 large eggs
250 grams kithul jaggery
2 Tbsp water
1 cup canned coconut milk
¼ tsp cardamom powder
Pinch salt
Roasted cashews For garnish

Instructions

Shave the jaggery using a sharp knife, peeler or grate.
Heat a pan to medium heat, add the grated jaggery or sugar along with 2 Tbsp of water. Cook until dissolved.
Take the pan off heat and let it cool.
Whisk the coconut milk into the sugar syrup.
Whisk the eggs, with a pinch of salt and cardamom powder in a separate bowl.
Add the coconut milk mixture to the eggs and whisk until just combined. Do not over whisk
Strain the mixture through a sieve and discard any solids.
Pour into 6 x 1/2 cup ramekins. Take care not to over fill the ramekins as the watalappan will rise slightly during the cooking process.

Stove top steaming:

Place the ramekins in a large pot and fill the pot with water so that half of the dish is submerged in water. Cover and seal the lid. Steam for 30 minutes for the ramekins.

Instant pot:

Place the steaming insert in Instant Pot and add 2 cups of water. Place the ramekins on the insert. Close the lid and put the vent in sealing position. Steam for 15 minutes. Once done, use a mitt to release the pressure by turning the vent. Take out the ramekins and let it cool.

In the oven:

Preheat the oven to 350 degrees Fahrenheit.
Place the ramekins in a large dish and fill it half way with hot water. Cover the ramekins loosely with a foil.
Place the dish in the oven.
Bake for 30-40 minutes. You want the custard to be set.
Remove from the oven and let it cool.
You can serve the watalappan as it is, or chill for a few hours.
Garnish with roasted cashews when serving.

Nutrition

Spanish Crema de Catalan

May 14, 2020 By Darlene at International Cuisine

Spanish Crema de Catalan is known as the Catalan Crème brulee, this custard version has a citrus twist. It is pretty easy to make you just need to watch it closely. Spanish Crema de Catalan is believed to be Europe’s oldest custard dessert. When it says stir constantly, you really need to. You can brulee the top with either a torch or in the broiler.

Spanish crema de catalan was the perfect ending to our Spanish international cuisine meal. All sorts of citrus are grown in Spain in their wonderful Mediterranean climate, especially in the Andalusian region. One of my favorite things to do is go to a local market to see what is available.

One of my first memories of visiting Spain was having lunch in Seville in a little square where oranges were literally falling off the trees. The “Seville oranges” however were not the edible kind you would want to eat they are extremely bitter. They are an emblem of the city of Seville and a fragrant and beautiful site in spring.

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 4 votes

Spanish Crema de Catalan

A delicious creamy custard with a citrusy twist similar to creme brulee

Course Dessert

Cuisine Spanish

Prep Time 5 minutes

Cook Time 15 minutes

cooling time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 235kcal

Author International Cuisine

Ingredients

3 Eggs Separated using only the yolks
½ cup sugar
2 cups milk
2 Tablespoons cornstarch
1/2 lemon zest
½ cinnamon stick

Instructions

In a sauce pan, Mix the egg yolks with the sugar to a creamy consistency.
Add in just 1 ½ cups of milk and stir to thoroughly combine.
Add in the lemon zest and cinnamon stick.
Heat the mixture over medium high heat, stirring occasionally
Meanwhile, dissolve the cornstarch in the remaining ½ cup of milk.
Start slowly adding in the cornstarch mixture, stirring constantly
Bring to a slow boil while stirring and right when the first bubble appears, set it aside.
Ladle the custard into individual ramekins and let cool.
Sprinkle the top with sugar and Brulee the top with either a blow torch or put in the broiler until the top is scorched.
Enjoy!

Nutrition

South African Melktert (Milk Tart )

April 16, 2020 By Darlene at International Cuisine

South African melktert is an extremely popular dessert. It is a milk tart that is not too sweet, creamy and delicious, it would make a lovely dessert for any occasion. It is also surprisingly easy to make and kids love it too!

Having a tart pan makes it super easy to make and serve, this is the one I like to use. The nice thing about this recipe is you likely have everything you need to make it on hand. Easy to pull together. You can even use a store bought pie pastry if you are pressed for time.

Did you know that South Africa is home to one of the most luxurious trains in the world? It is called the Rovos Rail and guaranteed you would find melktert on the menu. It is truly a beloved dessert throughout the country.

If you would like to learn more about more be sure to check out “Our Journey to South Africa”, there you will also find more authentic recipes like biltong, geelrys and bobotie .

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.41 from 5 votes

South African Melktert (milk tart)

A delicious and super easy creamy dessert recipe you will love to serve for just about any occasion.

Course Dessert

Cuisine South African

Prep Time 30 minutes

Cook Time 35 minutes

Freezer time / chill time 1 hour 30 minutes

Total Time 2 hours 35 minutes

Servings

Calories 376kcal

Author Darlene at International Cuisine

Ingredients

Pastry Crust

1 1/2 cups all-purpose flour
1/3 cup powdered sugar
¼ teaspoon salt
9 Tablespoons unsalted cold butter cut into small pieces
1 large egg
1 Tablespoon water

Milk Filling

2 1/4 cups milk
2 Tablespoon butter
2 Tablespoons flour
2 Tablespoons cornstarch
1/2 cup sugar
2 eggs
½ Tablespoon vanilla extract
1 Cinnamon stick
cinnamon for garnish

Instructions

Pastry Crust

Grease a 9-inch pie pan with a removable bottom Set aside
In a bowl add flour, salt and sugar, mix ingredients.
Add in butter mix with a hand mixer.
Add egg and water mix until a dough forms.
Remove dough place on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible.
Lightly press the dough on the prepared tart pan – working from the center up until the bottom and sides are fully covered with pastry.
Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising.
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside

Milk Filling

Place saucepan over medium heat, add butter, cinnamon and milk -bring to a boil and remove from the heat.
In another bowl, mix together flour, cornstarch, sugar, vanilla extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps
Now return the pan back on the stove – keep stirring constantly until in starts to bubble.
Cook for about 5-6 minutes. Remove from heat, remove the cinnamon stick and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.

Nutrition