Classic French toast and with caramelized cream

I adore the Easter recipes in generalbut sweets seem to me the richest of the festivities that we celebrate throughout the year. And if you make me choose, you would make it very difficult for me because it would be difficult for me, but I could start with the French toasta delicious sweet that was born as a recipe for use and that has not gone out of style, on the contrary, we already have everything from the classic to the most sophisticated.

The best classic French toast and with caramelized cream, to succeed!

This recipe for French toast I have made them with an extraordinary homemade bread Egg bread PERFECT FOR TORISTS that has turned out to be a real delight even for the most demanding palates. An important characteristic of this bread is its texture, it has a dense crumb that is essential when it comes to soaking in milk and that it can withstand the batter.

This same recipe French toast It can be made with a loaf of bread from the day before (with a good crumb) and they would also look great with brioches that were made several days before, a little dry now and cut in half.

You can see that the ingredients are the ones you usually have at home, nothing exotic and I usually buy them in GIRLmy usual supermarket

For the rest, they don't have any science, you have to make the custard which is very easy and for which you also have a video.

Watch this recipe on VIDEO

Classic French toast and with caramelized cream

frabisa

8 French toast

Plato spanish cuisine, traditional cuisine, semana santa,

Kitchen sweet, traditional pastry

• 1 frying pan

• 1 scoop of burning sugar you can get mine HERE

• 8 slices of brioche bread see recipe HERE
• 500 milliliters milk LARSA
• 30 milliliters of anise THE ASTURIAN
• 3 tablespoons of sugar
• 1 piece orange peel and another lemon peel no white skin
• 1 cinnamon stick
• to batter
• 2 beaten eggs DEMILLO
• Flour
• Oil to fry.

For the French toast WITHOUT CREAM

• 2 tbsp sugar with cinnamon for the final finish

For the pastry cream

• 200 gram whole milk
• 85 gram of cream of 35% MG FAIR
• 100 gram of sugar
• 1 piece of each orange peel, lemon, cinnamon stick
• 3 egg yolks
• 25 gram of cornstarch
• To burn the cream: a little sugar

• Pour the milk, sugar, orange peel, lemon and cinnamon into a saucepan, heat over the heat and remove just before it begins to boil. Let infuse a few minutes

• Custard cream

• Put the milk with the cream, the orange peel to boil. When it reaches the boiling point, remove from the heat and let cool.

• While diluting the cornstarch and sugar with a little warm milk, mix and add the yolks

• Add this mixture to the milk-cream that you have boiled and put it back on medium-low heat, stirring non-stop until it thickens (about eight minutes).

• Pour the cream into a bowl (or piping bag) and cover with cling film until ready to use, the cling film should touch the cream to prevent an ugly crust from forming.

• We continue with the torrijas.

• Place the slices in the pan of milk until they soak well for a few minutes.

• Heat plenty of oil in a deep frying pan or saucepan.

• Beat the eggs, pass the slices through the beaten egg

• Fry one at a time or two at a time so as not to lower the temperature of the oil, very carefully until they are lightly toasted. Pass them through absorbent paper.

• Pass 4 French toasts through the mixture of sugar and cinnamon that will be the classic French toast.

• Cover with pastry cream the other 4 torrijas

• Cover them with the cream, sprinkle with sugar and caramelize with the help of a sugar-burning shovel (or, failing that, a blowtorch).

It is convenient to burn the sugar and caramelize just at the moment of serving, it cannot be done in advance because it becomes moist and loses the crunchiness of the caramel.

Tips to succeed with the PERFECT TORRIJA

frying moment

It is the most controversial decision, most of you will opt for the olive oil It seems perfect to me, I use olive oil for everything, less to fry, I don't like frying with olive oil.

I find that the sunflower oil It better supports the high temperatures required for frying, it also does not add extra flavor and as if that were not enough, they are lighter, something that is appreciated. That being said, I leave it to your choice.

Little Frying Tips

– The oil must be clean and not exceed 150-160º of temperature, anything that exceeds that temperature will allow the organic degradation of the oils.

– It is important that oils do not smoke Both in the pan and in the fryer, it is the sign that we have exceeded the appropriate temperature.

– Do not use dark oils for various uses.

- AND you reuse the oil (never more than 2-3 times in sunflower-seed oil and 4 times in olive oil, you must strain it to remove particles from food that, fried 2 or 3 times, burns and its consumption threatens health.

– It is important to fry in a pan or container that is not very large and deep and not fry one or two more French toast at a time so as not to lower the frying temperature.

IS basic start with a very hot oil (but not smoking) so that an outer crust forms quickly and preserves the tender and juicy interior of the Torri.

– The pan should not be covered while it is frying.

– When we have fried half of it, it is better to strain or throw away the oil and put another clean one since when frying the egg-impregnated French toast they release little threads of the liquid from the mixture in the oil and after several fried French toast they will have burned, it is unhealthy, they spoil the appearance and taste of the following ones.

Other French toast recipes

OTHER PUBLISHED BREADS that are ideal for making TORIJAS:

You can see HERE other published French toast recipes:

To enjoy!