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