Torrijas recipe

1. Cut the brioche into 12 equal sized pieces.
2. Heat the milk, cream, zest, vanilla and cinnamon in a pan and mix thoroughly until aromas are released. In a separate bowl mix the egg yolks and sugar then add to the heated infusion until the sugar has dissolved.
3. Heat the milk, cream, zest, vanilla and cinnamon in a pan and mix thoroughly until aromas are released. Let it chill.
4. In a separate bowl mix the egg yolks and sugar then add to the warm infusion until the sugar has dissolved.
5. Place cut brioche in a large baking dish approximately 10cm deep and pour over the infusion mix while warm. Brioche needs to soak up all the milk. Keep aside.

For the crumble

1. Leave the butter room temperature.
2. Mix all the ingredients, place it in a try over baking paper and flat the dough and bake for 10 minutes at 180º.

To Finish:

1. Take 1 soaked brioche.
2. Warm up slightly in the oven or microwave.
3. Sprinkle caster sugar on top and caramelise with a blow torch until it’s golden brown and crunchy.
4. Serve it with a scoop of vanilla ice cream and some crumble.

TIPS:

For a nice touch add a bit of crema de orujo (cream liquor) to the milk infusion.

Or, serve with a bit of wine syrup reducing wine and adding sugar once alcohol is evaporated. We recommend doing this with Nectar, our Pedro Ximenez sherry. The dessert pairs perfectly with a glass to drink too.