Fried custard, Spanish cheesecake, Iberian French toast: get ready for all-out indulgence.
7 Jun 2017 - 11:01 AM  UPDATED 10 Jan 2019 - 2:40 PM

Tarta de queso

Can't decide between cheese or dessert? The Cantabria-hailing Tarta de Queso is a good compromise. A far cry from a New York cheesecake, it's light, fluffy, with a strong cheesy bite. It has a more cookie-like base than a regular cheesecake's, while the top is often torched until caramelised.

Cantabrian Tarta de queso (cheesecake)

Tortas de Aceite

These crisp olive oil wafers can be orange or lemon-scented or scattered with pinenuts. Hailing from Seville, the tortas are infused with an anise liquor, like Pernod, and dusted liberally with sugar.

Tortas de Aceite

Image credit: Wikimedia Commons

Crema Catalana

There's a long-fought tussle for ownership rights to this burnt custard cream, and Catalonia near the French border of Spain is a contender. Their crema catalana is luxurious mix of milk, egg yolks, cinnamon, sugar and lemon zest, with a slightly thinner crust than a creme brulee.

Crema Catalana

Image source: Moritz Barcelona - Flickr

Fried custard (leche frita)

Spaniards are no strangers to the deep-fryer, so we’re not so surprised that this recipe sees custard dipped in an egg and flour wash, then dunked in oil to crisp up. We're more wondering why we didn't think of it first.


Iberia's answer to French toast is bordering on pudding: slices of bread dipped in sweetened milk, flavoured with cinnamon or vanilla, bathed in a beaten egg and fried. It's sometimes made with sweet wine instead of milk, while others prefer to douse theirs in syrup.

Torrijas is Spain's take on French toast.

Image credit: El Noeliarcado - Flickr 

Chocolate-filled fritters (buñuelos de cuaresma)

Filled with dark chocolate custard and sporting a handsome coat of cinnamon sugar, these donut-like fritters are an idyllic end to that tapas or pintxos-style dinner party you've always wanted to host. Serve them hot for extra kudos.

Buñuelos de cuaresma chocolate-filled fritters)


Miguelitos, or Miguelitos de la Roda, are flaky, cream-centred pastries famous all over the province of Albacete. The pastry is a rough puff, meaning it’s fairly laborious, but the cream keeps things nice and simple. 

Miguelitos de Chocolate
Image source: Wikimedia Commons 

Spanish hot chocolate

Have your spoon at the ready when this hot chocolate lands in front of you - it's so thick, it's often used as a dipping sauce for churros. It's traditionally made with dark Valor chocolate, so there's a hint of bitterness to counteract the richness.

Image source: Wikimedia Commons

Have we got your attention and your tastebuds? The Chefs’ Line airs every weeknight at 6pm on SBS followed by an encore screening at 9.30pm on SBS Food Network. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out for episode guides, cuisine lowdowns, recipes and more!

Want more Spanish desserts?
Ensaïmada de Mallorca (Spanish sweet bread)

This amazing Spanish bread is reminiscent of the croissant. Typically layered with lard (although this one is made with butter), this brioche-like bread has a wonderful flakiness and rich buttery flavour. Originally from the Isle of Mallorca, it’s traditionally served at Easter, however, these days, it’s often eaten at breakfast too.

Olive oil ice-cream with Pedro Ximénez cake

“Olive oil is the hero of this dessert so make sure you use a really good quality oil in the ice-cream and the sherry cake – preferably Spanish. And don’t be put off by all the elements in this recipe – most of them can be done ahead of time, so all you have to do when it comes time to serve is to plate up.” Shane Delia, Shane Delia’s Moorish Spice Journey

Pedro Ximenez jelly with chocolate and caramel layers

With dulce de leche cream, toasted almonds, chocolate custard, shortbread and a Spanish sherry jelly, we’re bringing sexy back to the festive trifle.

Cinnamon sugar churros with a bitter sweet chocolate sauce

Traditionally served for breakfast these Spanish doughnuts are served with a bitter sweet chocolate sauce.