These torrijas with custard have gone to number one of the torrijas e casa. And I say number one because since Lent begins, at home we make torrijas almost every day.
Es nade esas tradiciones a las que soy fiel y me encanta el olor y el sabor de este dulce típico de la cuaresma y la >>Semana Santa y que tantas alegrías da a esas meriendas y desayunos en familia.
- 1 brioche bread
- 130 gr sugar
- 6 egg yolks
- 600 ml of milk
- 1 tablespoon vanilla extract
- 2 cinnamon sticks
To rewind them
- 1 egg to pass through egg
- mild olive oil for frying
- 5 tablespoons of sugar for smear would not soak the torrijas well
- 1 tablespoon ground cinnamon
The first thing we will do is custard. If we have Thermomix, we will mix all the ingredients in the glass and program 8 minutes at 90º at speed 4.
To make them by hand, in a saucepan we heat the milk with vanilla, cinnamon and sugar.
Beat the yolks until they have thickened slightly. Then pour the hot milk on the yolks, and beat with the help of a few rods until everything is well mixed.
Return the mixture to the saucepan and cook over medium heat. At that time the mixture will be with a layer of foam on top.
Cook over low heat. It is important not to stop moving with the rods to prevent them from sticking and to prevent them from boiling. If they boil it is very easy for the custard to be cut. (In case they are cut, you should add a little cold milk and beat a little with a blender).
The custard will be ready when the foam layer disappears and the custard has thickened a bit. We are not interested in adding Maizena because in that case the custard would thicken too much and the torrijas would not be well soaked.
Once the custard is ready, we will place the slices of bread next to each other in a large dish (I use the oven plate). We will cover the slices with the custard and let them rest for about half an hour, until the custard has cooled.
In a large skillet we heat the oil over medium heat.
Prepare a large plate with absorbent paper, where we will place the torrijas once fried.
We also prepare a deep dish with the sugar and the tablespoon of ground cinnamon. Mix well and set aside.
Once the torrijas are at room temperature, we will proceed to pass each slice of bread per beaten egg with the help of a fork and a spoon.
Draining the egg a little, fry in the hot oil until golden on both sides. Drain the oil with the help of absorbent paper.
To finish, we pass them through the sugar mixed with the cinnamon.
If we want we can serve them with the remaining custard.
- The custard will hold up well, but after two days they are still not very dry. It will be enough to wet them with a couple of tablespoons of hot milk and they will return to the texture of the first day
- Preparation time: 30 minutes
- Difficulty: easy
- Servings: 14