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

After Three Kings Day and Christmas, it is common for us to have a little Roscón de Reyes left over. What to do to take advantage of it? We propose 2 delicious easy and simple recipes so you don’t have to throw it away.

The Three Kings Day and the Christmas Holidays have come to an end, and little by little we are returning to our routines, as always happens, these days go by too quickly and the year is long waiting again for these endearing days to return 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, perhaps these recipe ideas can help you to end the surplus 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 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 over from the Roscón de Reyes and at another time of the year, take it out of the freezer and use it to prepare one of these recipes and thus 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 uses seedless raisins. To make the raisins soft, we must soak them in water for a while before making the pudding, about 2 hours beforehand will be enough.

With these amounts 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, chopped.
• The zest of the skin of two oranges.
• Half a liter of whole or skimmed milk.
• 4 large eggs.
• 100 grams of sugar.
• Homemade or industrial liquid caramel to caramelize the mold.
• A pinch of cinnamon powder, (what we can catch with a pinch on our fingers).

Elaboration:

1. Let’s preheat the oven with a temperature of 180º C, for 20 minutes.
2. To the roscón that we have left we remove the candied fruits.
3. Cut the roscón into small pieces and chop the fruit finely.
4. We separate the amount of milk into two parts, each part of 250 ml. to work them in parts.
5. We put a heater on the fire with half of the milk, add the sugar, the pinch of cinnamon, the zest of the oranges and stir everything together.
6. When the milk begins to boil, add the pieces of roscón, remove from the heat and let the roscón soak in flavored milk.
7. While we beat the four eggs well and mix them with the other half of the milk that we had reserved and add it to the roscón soaked in milk, we also add the chopped candied fruits, the raisins and stir everything together well.
8. We take a little liquid caramel to caramelize the bottom of the mold and the walls.
9. 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 over the fire to cook with low heat and stirring so that it does not stick to us, we should not let it get too dark so that do not take bitter taste.
10. Once the mold is caramelized, we add the pudding mixture that we had reserved.
11. Cook the pudding in a bain-marie in the oven at a temperature of 180º C for 40 or 45 minutes.
12. After this time we will check if it is already cooked, we will help ourselves with a toothpick or the tip of a knife, so we will check if it has already curdled, and it should come out clean without remains.
13. Remove the pudding from the oven and let it cool before unmolding it.
14. The pudding can be eaten both hot and cold, depending on how you like it best.
15. 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 fruits, and accompany it with tea, coffee or a cup of warm chocolate. 

Recipe for 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 French toast that we traditionally prepare at carnivals and on this occasion it comes in handy to take advantage of what we have left over from the roscón.

Ingredients:

• The leftovers of the roscón cut into 2 cm slices thick.
• 500 ml. whole or skimmed milk.
• 100 grams of sugar.
• Eggs to coat, 1 or 2 depending on the number of slices we have.
• The zest of the skin of a lemon.
• A teaspoon of cinnamon powder or a stick of cinnamon stick.
• Anise grain (matalahúva) or a splash of anise.
• Mild flavored virgin olive oil or sunflower oil.

Preparation:

1. Cut what remains of the roscón into slices of about 2 centimeters and place them on a tray.
2. Heat the milk in a heater, add the sugar, the granites of matalahúga or the dash of anise, the cinnamon, the grated lemon peel and stir.
3. Once the milk is boiling, remove it from the heat.
4. We add the milk above the slices of the roscón so that they remain soaked with the flavored milk.
5. We will only try to soak them so that they are not too soaked so that they do not break.
6. Beat the eggs well and pass the roscón pancakes through the beaten egg to coat them.
7. Heat the oil in a frying pan and when it is very hot, fry the pancakes on both sides.
8. We place absorbent paper or napkins on a plate or tray to put the pancakes that we are frying on top.
9. The pancakes can be eaten both hot and cold.
10. We will present the pancakes on a tray sprinkled with icing sugar.
11. At the time of eating them we can accompany them with a splash of honey, with cream, with a ball of ice cream and enjoy them with the drink that we like the most, hot chocolate, tea, coffee.