Situated just to the northeast of the Iberian Peninsula’s geographical center is the Spain’s capital city of Madrid. Its abundance of artistic, cultural, and historical heritage make this city one of the most popular tourist destinations in Western Europe. For many international travelers, the allure of the nightlife is overwhelming while for others, it is the Spanish cuisine. However, one of the culinary treasures are the desserts that you can enjoy while visiting the city. Discover the best desserts and the best luxury boutique hotels Madrid
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The majority of the desserts that are indigenous to Spain are creamy, rich, and smooth custards that are made from the highest quality Spanish eggs and milk. Historically, many of these desserts were once made by nuns in order to generate revenues for their convents, but today, you can find them in the majority of the bakeries and confectionaries throughout Madrid and the rest of the country. The following are some of the more popular ones to consider whenever you are visiting the city.
Crema catalana – this is the traditional Catalonian custard and is a creamy dessert that features a crisp, caramelized topping. It is similar to its French cousin crème brulée although it is not as heavy or rich. As a result, it makes for an excellent ending to a heavy dinner such as paella.
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Flan – the light and delicious classic Spanish hard caramel-topped custard that can be made in a variety of flavors depending on the region of the country you are visiting. For instance, if you are in Murcia or Valencia, you will most likely encounter an orange flan that is made using the oranges that are indigenous to that region.
Tocinillo de cielo – translated as heavenly bacon or Heaven’s little pig, this is a sweet, traditional Spanish dessert that is made using up to a dozen eggs, lemon peel, and sugar. Normally it is baked in water and has the texture of custard once it sets. Like Crema Catalana above, it makes the perfect ending to a heavy meal.
Polvorones (polvorón) – derived from the Spanish word meaning “dust”, this is a dusty almond cookie that is a very crumbly, yet heavy and soft shortbread, which is primarily produced primarily in the Spanish region of Andalusia. However, polvorones are popular throughout Spain and most of Latin America. It is made with flour, milk, nuts (ground almonds or walnuts), and sugar.
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Churros – although churros did not originate in Madrid, they are extremely popular there and are not restricted to the dessert portion of the main meal. In fact, this is true with many of the Spanish desserts mentioned above. Churros are oftentimes enjoyed with the first meal of the day (breakfast or brunch) or with coffee the first thing in the morning.
