I stay with Latin thread, following Torerador cocktail with this sweet treat recipe from the pages of Spanish Flavors (Kyle Books, US publication January 2013) by Jose Pizarro…
Torrijas is the Spanish form of
British Eggy Bread, French Pain Perdu or American French Toast—fresh bread,
soaked in a rich and creamy egg custard and then pan-fried in butter until
crisp and golden.
The twist of sweet candied orange and bitter
orange caramel takes this to a more sophisticated level.
Serves
4
For
the torrijas
16
small, medium-thick slices of white bread
11/2
sticks butter, softened
3/4
cup good-quality chopped candied orange
peel
3
large eggs
1/2
cup heavy cream, plus extra to serve
1/2
cup whole milk
few
drops of vanilla extract
1/4
cup superfine sugar, for sprinkling
For
the bitter orange caramel
6
tablespoons superfine sugar
2
tablespoons cold water
1
tablespoon orange liqueur
21/2
tablespoons freshly squeezed orange juice,
strained
For
the bitter orange caramel, put the sugar and water into a small pan, and leave
over low heat until the sugar has completely dissolved. Then increase the heat,
and leave the syrup to boil rapidly until it has turned into a brick-red
caramel. Stand back and add the orange liqueur (it will splutter quite
ferociously), then plunge the base of the pan into cold water to stop it
cooking any further. Return the pan to low heat, add the orange juice, and
leave until all the caramel has dissolved once more. Pour the mixture into a
bowl, or small glass jar and leave to go cold. This can be made ahead of time
if you wish.
For
the torrijas, cut a 23/4-inch disk from each slice of bread, and spread
with a little of the butter. Spoon the candied orange peel into the buttered
center of 8 of the disks, cover with the remaining 8 disks, buttered side
down,
and press well together around the edges to seal.
Beat
together the eggs, cream, milk, and vanilla extract in a shallow dish.
Gently
melt the remaining butter in a small pan, and pour off the clear butter into a
small bowl, leaving behind the milky-white liquid at the bottom of the pan.
Pour
some of the clarified butter into a large nonstick frying pan, and place it
over medium heat. Dip the torrijas into the egg mixture one at a time,
leave for a few seconds, then turn over, making sure they are evenly coated,
and well soaked in the mixture. Add some of them to the frying pan, and fry for
2 minutes on each side until crisp and golden. Drain briefly on paper towels
and keep hot. Repeat with the remaining butter and torrijas. Serve hot,
sprinkled with superfine sugar, and drizzled with a little heavy cream, and
some of the bitter orange caramel.
(* Recipe from Jose Pizarro's Spanish Flavors-Published in US by Kyle Books, January 2013- Photos by Emma Lee)