How to Cook Torrija With Almond Custard

How to Cook Torrija With Almond Custard

Serves: 4

Preparation time: 40 mins

Cooking time: 1 hour

Ingredients needed to make Torrija With Almond Custard:

For the torrija:

  • 2 eggs
  • 4 fl oz double cream
  • 4 fl oz whole milk
  • 4 brioche slices, thick
  • Scraping of ½ vanilla pod
  • 2 oz caster sugar, plus more for dusting
  • Knob of butter

For the almond custard:

  • 4 fl oz whole milk
  • 4 fl oz double cream
  • 3 ½ oz flaked almonds
  • 2 oz caster sugar
  • 2 eggs

Cooking instructions for Torrija With Almond Custard:

  • To make the torrija, pour both the cream and milk into the heavy-bottomed pan and whisk in the vanilla scraping and sugar until it dissolves.
  • Heat the mixture over slow flame until it begins to simmer.
  • Remove it from heat and pour in the egg yolks while whisking it rigorously until they are properly blended into a smooth mixture.
  • Chop the brioche into small cubes, each about 1’’ thick, and drop them into the above mixture.
  • Set aside for an hour to let it soak and then drain them off the liquid.
  • Transfer them to a plate and chill it in the refrigerator until they are required.
  • Meanwhile, to make the custard, add the almond flakes to a frying pan and toast them over slow flame, while stirring often, until they turn golden brown.
  • Pour in the milk as well as cream, give it a nice stir and bring the mixture to a simmer.
  • Cook it for about 5 minutes and turn off the heat.
  • Keep it aside for half an hour and pour it into a fine sieve to strain; do away with the almonds.
  • Whisk the egg yolks briskly and add the sugar; whisk further until the sugar dissolves and the mixture turns fluffy and pale yellwish in colour.
  • Pour it into the milk while whisking it continuously until all of it is well combined into the mixture.
  • Return the blend to a separate pan and simmer the mixture over slow flame, while stirring continuously, until it turns thick enough to cover the back of the spoon.
  • Strain the custard through a fine mesh sieve, and transfer the strained mixture to a bowl; chill it in the fridge.
  • To fry the torijja, add a splodge of butter in a frying pan and melt until it becomes bubbly.
  • Throw in the soaked brioche cubes and shallow-fry in batches, for a couple of minutes or until they evenly brown nicely.
  • Transfer them to a baking tray with a slotted spoon and pat with paper towel to soak away extra grease.
  • Dust them with caster sugar and grill for 5 minutes or until the latter caramelizes.
  • Serve the the torrija cubes alongside the almond custard and serve right away.

Image credit: Wikimedia Commons

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