Torrijas Suzettes with Pago de Valdecuevas
Extra Virgin Olive Oil Pago de Valdecuevas
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To make these Easter torrijas, you can choose the bread you like best. We recommend one with a firm crumb and soft crust. In some markets, you can already find brioche-type breads that are quite good for making torrijas.
Ingredients for the infused milk:
- 750 ml whole milk (if it is fresh, better).
- 250 ml cream.
- 2 tablespoons of honey.
- 1 cinnamon stick.
- Lemon peel.
- Orange peel.
Put all the ingredients in a saucepan and when it starts to boil, turn off the heat, cover and let it infuse for at least 12 hours in the refrigerator.
Orange cream:
- 250 ml orange juice (strained).
- 75 ml cream.
- 6 egg yolks.
- 75 g sugar.
- Bread slices.
- Extra virgin olive oil Pago de Valdecuevas.
Preparation:
- Mix the juice with the cream and heat it.
- Beat the yolks with the sugar.
- When the previous mixture is about to boil, pour the mixture over the yolks, without stopping beating.
- Return it to the pot and cook for a few minutes until it reaches 85°C, that is, it thickens slightly without boiling.
- Remove from heat and reserve until serving.
- Cut slices of bread approximately 2 cm wide and immerse them in the infused milk until they are well soaked.
- Pass them through beaten egg and fry in abundant EVOO Pago de Valdecuevas over medium heat.
- Place on paper.
- Present on a plate with the orange cream on the bottom. You can put cinnamon or orange zest to decorate.
Enjoy them better hot!
They are spectacular.
