Torrijas de crema, traditional recipe for Easter

As I said yesterday, Easter desserts seem to me to be the best we have in our gastronomy, and if not to sample the French toast. Something so simple and so rich that it also serves to take advantage of leftovers of hard bread. In this case I did not want to stop showing you a variant of the classic milk, which is the cream toast.

If you have never done them, I do not want this year to be done, because it is worth working a little more and enhance this typical dessert by adding a good pastry cream. You can make the cream in advance and the French toast at the last moment, so it will not be such a long process if you do not have much time in the kitchen.


For 4 units
  • Milk 500 ml
  • Sugar 120 g
  • Vanilla bean 2
  • Lemon peel 2
  • Egg yolks 2
  • Refined corn flour or cornstarch 20 g
  • French toast bread or hard bread
  • Cinnamon stick 1
  • XL Egg 1
  • Sunflower oil
  • Ground cinnamon and sugar to coat

How to make French toast with cream

Difficulty: easy
  • Total time 1 hour
  • Elaboration 30 m
  • Cooking 30 m
  • Repose 1 hour

We start by preparing the pastry cream to cool to mount the French toast. In a saucepan, heat 250 ml of milk, reserving a little in a bowl, along with 90 g of sugar, an open vanilla bean and the peel of 1 lemon. We stir and leave on medium-low heat until it almost boils so that the milk flavors slowly.

Add the starch to the milk that we have reserved and unite with the help of a fork until there is no lump left. We beat the yolks and add them too. When the milk begins to boil we remove from the heat. We take out the vanilla bean and the lemon peel. Pour the mixture from the bowl gently while stirring with a few rods.

We bring the saucepan back to the fire. We continuously stir the mixture until it thickens, for about 5 minutes or so. We remove the cream from the heat and let it cool, covered with transparent film so that it does not crust the surface. If we are not going to use it almost immediately, we refrigerate it.

In another saucepan, slowly heat the other 250 ml of milk, which we will use to dip the French toast, together with the remaining sugar, the peel of 1 lemon, the other vanilla pod and the cinnamon stick, until it boils. We turn off the heat, cover and let it infuse a little. Once it is almost cold we can use it and mount the French toast.

Heat abundant oil in a deep frying pan. We cut slices of bread about two inches thick. We make a cut in the middle without actually separating the two parts, it will be like an open book. We open a little carefully and fill with pastry cream, soak in milk on both sides, with a beaten egg and fry until the French toast is golden on both sides.

Place on absorbent paper and coat in a mixture of sugar and cinnamon. We repeat the operation until all the ingredients are finished. Cover with silver foil if we are not going to consume the cream toast immediately. If the bread is not special for French toast, like the one I have used, you should allow a little more time for it to soak up milk.

With what to accompany the cream toasts

Cream French toast is a delicate delicacy. If the French toast is already fantastic, imagine how it is if we also add pastry cream to the set. You can do them in advance, although freshly made when they are still a little warm they are a delicious snack. Of course, they are to be taken in measure since they contain many calories.

Tags:  Meats And Birds Vegetables And Legumes Fish 

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