Torrijas Caramelizadas

We have Travelman Joe Lycette to thank for the inspiration to try this dish. After watching his TV programme visiting San Sebastian we were in awe of this Basque speciality, a twist on the French Pan Perdu, with a caramelised top. 

Ingredients
serves 4

320g brioche loaf 
750ml milk
10cm cinnamon stick
1 vanilla bean
2 strips orange zest 
pinch salt
175g sugar 
10 large egg yolks
60g unsalted butter

Method

Combine the milk, cinnamon stick, vanilla pod split and scraped, whole orange zest, and a pinch of salt into a large saucepan. 

Place over a medium to low heat and bring near to a boil. If you have a thermometer keep it around 90°C. Simmer it for three to four minutes.

Set aside for 30 minutes for the flavours to steep into the milk

Afterwards, in a large mixing bowl, whisk together 100g of the sugar with all the egg yolks until sugar is dissolved. Then using a sieve pour the milk a little at a time into the egg mixture, whisk well in between, especially if the milk still has some residual warmth as it may curdle the eggs. Set aside. 

Cut the crusts off your brioche loaf, then slice it into four pieces, approximately 4cm x 4cm x 12cm.  You could then leave it to dry out for a few hours or pop it onto a wire rack in the oven set to a low heat of 110°C for 15 - 20 minutes.

In a shallow dish, large enough to hold all four pieces of brioche and room enough to turn them, pour in the custard and add the brioche to soak. 

Using two small spatulas gently turn pieces, being very careful not to break them. Coat all sides as best as possible. Make sure they are well soaked. 

Transfer the soaked pieces of brioche to a plate. 

Pour the cold custard through a sieve back into the saucepan. Place over a low to medium temperature and gently heat, being careful not to cook too quickly or too hot as the eggs will curdle.

If you have a thermometer keep it around 80°C. 

Cook until it thickens enough to start coating the back of the spoon. There will inevitably be a few curdled pieces so pour the custard through the sieve back into the large bowl. It could be set aside at this point, until your ready to use it. Cover with clingfilm on the surface to avoid a skin from forming. 

Pre-heat the oven to 180

Then, in a large frying melt the butter over a medium-high heat. Scatter 25g of sugar evenly over the butter, then gently add the soaked brioche pieces. Fry for a minute. Check that the brioche has coloured a light golden before carefully turning all the pieces. Continue to fry on all sides. 

Transfer the frying pan to the oven, or move the brioche into a baking dish and bake for about 5 minutes to ensure they are warm in the centre. 

In the meantime bring the custard up to temperature ready for serving.

Remove from oven, and carefully turn brioche pieces over so that the  bottom sides are now facing up. Sprinkle the remaining 25g of sugar  over the four bread pieces. 

With a blowtorch, fire it up and caramelise the sugar. Heat evenly until the sugar is bubbling and turned a deep golden brown.

To serve, place the individual torrijas on plate and pour the custard to one side. 

Serve immediately.