Spain is heaven for dessert-lovers like me. There’s a huge variety and they’re always very good. After all, fantastic tapas and tasty main courses need to be polished-off with perfect postres.
We stopped by this small pasteleria along Calle Huertas in Madrid so we can use the toilet. Of course, we had to order something and that was this delicate lemon merengue tart with burnt sugar.
In many places, you’ll see these flaky desserts filled with cream and/or yema. They’re also huge.
The restaurant of the Hotel Palacio del Pilar del Toro where we spent the night in Granada a dessert specialty—- a baklava-like pastry that was served warm. Very very good.
Tocino del Cielo is a thick flan made heavy with loads of egg yolk resulting in a chewy consistency which I absolutely adore.
This one is El Giralda’s in Seville. The bitterness of the burnt sugar was a perfect counterpoint to the flan’s sweetness.
Another tocino del cielo but this time served with ice-cream at Becerrita in Seville. This was really really good.
Much lighter is the Catalan flan. It’s just like our leche flan.
These slices of bread soaking in milk and cinnamon is served everywhere.
Of course, when in Madrid, go get some turrones.