On a current journey to Spain, I observed one thing referred to as torrijas on the dessert menu. A fast Google advised me to count on French toast, however what arrived couldn’t have been farther from what I’d imagined. The primary shock was that it was chilly, and the second was a crunchy layer of caramelised sugar on high overlaying a pillowy-soft, custardy inside infused with orange and cinnamon. I’ve since found there are numerous regional variations, so that is my try to recreate the dish I attempted that day.
Torrijas
Prep 5 min
Cook dinner 45 min
Serves 8
½ loaf white farmhouse bread
350ml milk
100ml double cream
Peel of 1 giant orange
1 cinnamon stick
4 egg yolks
50g caster sugar, plus additional to high
50g unsalted butter
Warmth the oven to 160C (140C fan)/325F/gasoline mark 3. Reduce the loaf into 4 slices about 4cm thick, trim off the crusts and lower every slice in half. Put the bread on a tray and bake, turning often, for 15–20 minutes, till the slices really feel dry to the contact. Take away and depart to chill.
In a small saucepan, gently warmth the milk, cream, orange peel and cinnamon stick till warmed by, then take off the warmth, cowl and depart to steep for 20 minutes.
Whisk the egg yolks and sugar till pale and creamy, pressure the nice and cozy milk into the egg combine and whisk once more. Pour right into a shallow bowl.
Dip a few slices of bread into the milk, turning them round to soak evenly on either side, then depart them to take a seat within the milk for 5 minutes. Switch to a plate – watch out as a result of they’ll be very smooth and delicate – then repeat with the remaining bread and custard.
Put a few tablespoon of butter in a big frying pan over a medium-low warmth. As soon as the butter has melted, sprinkle a heaped teaspoon of caster sugar evenly on high, then fry the bread two slices at a time for 5 to 6 minutes, turning often, till browned and caramelised.
If serving heat, scatter a bit extra caster sugar excessive of the bread slices, use a blowtorch (or grill) to warmth the sugar till it bubbles and caramelises, then serve with custard or ice-cream. If you happen to’re having the torrijas chilly, depart them to chill to room temperature, then refrigerate till nicely chilled. Simply earlier than serving, sugar the tops and blowtorch.
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