Claudia&Julia's blog

The origin of flan goes back to the Romans, who prepared it both in sweet and savory versions. The sweet version was much sweeter than the one we know, as it was sweetened with honey. At first pepper was added—yes, pepper as you hear it—until pepper was replaced by the caramel used today.

I confess I'm a coward and I didn't dare turn on the oven until the heat had eased a bit. That said, I was certain that when I did it would be to make this delicious Dutch Baby Pancake, and it was a complete success.

Despite the poor reputation of British cuisine, it is undeniable that the pastry is incredibly delicious and varied. Years ago, during my time as an English student, I discovered it and fell head over heels for it ipso facto, but it wasn’t until I adopted a British family as a policy that my eyes were opened to homemade sweets. They’re a whole other world.

Summer brings us one of the most wonderful fruits there is, cherries. Before their season ends I wanted to bring you this recipe that is a hit wherever it goes, an easy cherry tart recipe, though with a twist you'll love.

Summer is for enjoying to the fullest, in every way, and if it’s with ice cream, even better. During this time of year we crave very fresh, light creations. Ones that help us beat the heat, but that also make us smile. Like this S´more Ice Cream, which I assure you you will love.

These watermelon and lemon popsicles have been a hit at home. With the arrival of summer, and sometimes even before, the kids stop drinking yogurt from their little cup and the Zoku pop maker begins its high season. When it’s not yogurt it’s juice, and when it’s not… something else. I’ve even seen them have their morning Cola Cao with its little stick. And, without a doubt, it’s much more fun that way.

Today we bring easy recipes to make with all kinds of Zoku utensils! Summer is coming, and with it the season when we enjoy ice creams and cold drinks the most — treats that not only turn a few minutes into moments of true pleasure, but also help us beat the heat and remind us that the holidays are very near.

Patry, author of Sabores y Momentos, brings us the traditional carrot and raisin cake in mini and full cake versions: turn the mini-carrot cakes into a multi-tier cake covered in cream cheese and coconut. A tender, delicious cake that will surely be a hit if you give it that beautiful finish.

Lola, author of Loleta, Food Life&Market, brings us a recipe that, if you don’t watch out, will become an addiction at home. It’s the traditional banoffee recipe, with a cookie base and a heart of banana, caramel, and cream. I know, if you’re thinking about summer it’s not the most appropriate, but what the heck, summer is still a long way off and a day is a day!

Natillas are one of those desserts we absolutely must know how to make. They are very easy and quick to prepare and have nothing to do with the ones you can find in the supermarket.

A few days ago we mentioned that making pastry cream is very easy. If you already have your pastry cream ready, you’ll surely devour it by the spoonful if you’re as much a fan of it as I am. But there are other options! Today I’m sharing some ideas and recipes for using pastry cream: