Spanish desserts are true moments of indulgence – from the creamy classics of Catalonia to the traditional baked goods of Galicia. With Polish pottery, they are presented authentically and stylishly:

• Dessert bowls for creamy sweets like Crema Catalana or Arroz con Leche.

• Baking dishes & cake plates for Tarta, Flan or Ensaimada.

• Serving bowls for Churros with hot chocolate or fine pralines.

Each piece is hand-painted, ovenproof, and turns the serving of Spanish specialties into a Mediterranean experience.

Three Spanish Desserts with Recipes & Wine Pairings

1. Crema Catalana (Serves 4)

Ingredients (all organic)

• 500 ml whole milk

• 4 egg yolks

• 100 g cane sugar

• 1 cinnamon stick

• Zest of 1 organic lemon

• 1 tbsp cornstarch

• Cane sugar for caramelizing

Preparation

1. Heat milk with lemon zest and cinnamon, let infuse for 10 minutes.

2. Whisk yolks with sugar and cornstarch.

3. Slowly add hot milk, return to heat, and thicken gently.

4. Pour into Polish pottery dessert bowls and cool.

5. Sprinkle with sugar and caramelize with a torch.

Wine Pairing

A sweet Moscatel de Valencia or a rich Pedro Ximénez Sherry.

2. Tarta de Santiago (Almond Cake from Galicia, Serves 4)

Ingredients (all organic)

• 250 g ground almonds

• 250 g cane sugar

• 4 eggs

• Zest of 1 organic lemon

• ½ tsp cinnamon

• Powdered sugar for dusting

Preparation

1. Beat eggs and sugar until foamy.

2. Fold in almonds, lemon zest, and cinnamon.

3. Pour into a greased Polish pottery baking dish.

4. Bake at 170 °C for about 35 minutes, let cool.

5. Dust with powdered sugar.

Wine Pairing

A fresh Albariño from Galicia or an elegant Amontillado Sherry.

3. Churros con Chocolate (Serves 4)

Ingredients (all organic)

• 250 ml water

• 125 g wheat flour

• Pinch of salt

• 2 tbsp extra virgin olive oil

• Oil for frying

• 100 g dark chocolate (70%)

• 200 ml cream

Preparation

1. Bring water, salt, and olive oil to a boil.

2. Stir in flour until a smooth dough forms.

3. Pipe dough into hot oil, fry until golden.

4. Melt chocolate with cream to make a thick sauce.

5. Serve Churros in Polish pottery with hot chocolate for dipping.

Wine Pairing

A sweet Moscatel de Málaga or a sparkling Cava Semi-Seco.