How to take advantage of the remains of Roscón de Reyes: ideas of easy and exquisite recipes

The day of Kings and the Christmas Holidays have come to an end, and little by little we return to our routines, as usually always happens, these days go too fast and the year is long waiting again to return these days so endearing and magical at the same time.

We have tasted the exquisite Roscón de Reyes and if it has happened to you like us that more than one family member has appeared with a roscón, maybe these recipe ideas can help you finish with the excess of Roscón de Reyes.

They are recipes to take advantage of what we have left of the Roscón de Reyes, recipes that are easy to prepare and that we can offer to our family and guests at any time for a snack.

If you do not want to continue eating sweets, you can choose to freeze what you have left of the Roscón de Reyes and at another time of the year, remove it from the freezer and use it to prepare some of these recipes and prepare a good snack.

Pudding recipe with Roscón de Reyes

This Roscón de Reyes pudding recipe is very easy to prepare, it is very tasty and you will see how you can surprise the family or your guests.

This recipe has raisins without seeds, the raisins so that they are soft we must put them in water for a while before making the pudding, with about 2 hours before it will be enough.

With these quantities we can make a pudding for 6 people.

Ingredients:

About 150 grams of roscón that we have left.
75 grams of raisins without seeds.
The candied fruits of the roscón, minced.
The grated skin of two oranges.
Half a liter of whole milk or skimmed milk
4 large eggs
100 grams of sugar.
Liquid caramel homemade or industrial to caramelize the mold.
A pinch of cinnamon powder, (what we can take with a pinch on the fingers).

Elaboration:

We are preheating the oven with a temperature of 180º C, for 20 minutes.

To the roscón that we have been we removed the candied fruits to him.

We cut the roscón in small pieces and the fruits we chop it small.

Separate the amount of milk in two parts, each part of 250 ml. to work them in parts.

We put a heater on the fire with half of the milk, add the sugar, the pinch of cinnamon, the grated oranges and stir everything together.

When the milk begins to boil, add the pieces of roscón, remove from the heat and let the roscón be soaked with flavored milk.

While we beat the four eggs well and mix them with the other half of the milk we had reserved and add it to the roscón soaked in milk, add the chopped candied fruits, raisins and stir well together.

We take some liquid caramel to caramelize the bottom of the mold and the walls.

In case we want to prepare homemade liquid caramel, we will need 6 tablespoons of sugar and a tablespoon of water, which we will put in a saucepan on the fire to cook with low heat and stirring so that it does not stick, we should not let it get too dark so that Do not take a bitter taste.

Once caramelized the mold we added the pudding mixture that we had reserved.

We put the pudding to cook in a bain-marie in the oven with a temperature of 180ºC and for 40 or 45 minutes.

After this time we will check whether it is already cooked, we help ourselves with a toothpick or the tip of a knife, so we will check if it has already set, and it should come out clean without any remains.

We remove the pudding from the oven and let it temper and then unmold it.

Pudding can be eaten both hot and cold, depending on how you like it most.

We already have our Roscón de Reyes pudding ready to accompany it as we like, with a splash of honey, with cream, a splash of chocolate syrup or red berries, and accompany it with tea, coffee or a cup of hot chocolate.

Recipe of pancakes with Roscón de Reyes

This recipe for pancakes with Roscón de Reyes is also very simple to make, and very similar to the pancakes or torrijas of bread that we traditionally prepare in carnivals and this time it is very good to take advantage of what we have left over from the roscón.

Ingredients:

The leftovers of the cut roscón in slices of 2 cm. thick.
500 ml. of whole milk or skimmed milk.
100 grams of sugar.
Eggs to coat, 1 or 2 depending on the number of slices we have.
The grated skin of a lemon.
A teaspoon of cinnamon powder or a stick of cinnamon sticks.
Anise in grain (matalahúva) or a trickle of anise.
Virgin olive oil soft or sunflower flavor.

preparation:

Cut into slices of about 2 centimeters what we have left of the roscón and put them on a tray.

Heat the milk in a heater, add the sugar, the granitas de matalahúga or the trickle of anise, the cinnamon, the grated skin of the lemon and stir.

Once the milk is boiling, remove it from the fire.

Add the milk over the slices of the roscón so that they remain soaked with the flavored milk.

We will try only to soak them so they do not get soaked so they do not get destroyed.

We beat the eggs well and we go through the beaten egg the pancakes of roscón to rebozarlas.

Put oil in a pan on heat to heat and when it is hot we frying the pancakes on both sides.

Place on a plate or tray absorbent paper or napkins to go putting on the pancakes that we go frying.

The pancakes we can eat both cold and hot.

We will present the pancakes on a tray sprinkled with icing sugar.

At the time of eating we can accompany them with a splash of honey, with cream, with a little ice cream and taste them with the drink that we like the most, chocolate with a cup, a tea, coffee. ThemesChristmas Christmas Recipes