Torrijas

Name: Torrijas
Total time: 30 min
Yield: About 4 servings
Cuisine: spanish
Ingredients: 2 cups whole milk; 2 cups heavy cream; 1 1/2 cups sugar; 1 stick cinnamon; 1/2 vanilla bean, split and scraped; 1 teaspoon vanilla extract; 1 2-inch strip of lemon peel; 1/2 brioche loaf (8 slices 1/2-inch thick); 8 egg yolks

By Mark Bittman

Total Time: About 30 minutes
Rating: 4(6)
Comments: Read comments

Featured in: 'Cooking Like That of the Gods’

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Ingredients

Yield:About 4 servings

2cups whole milk
2cups heavy cream
1½cups sugar
1stick cinnamon
½vanilla bean, split and scraped
1teaspoon vanilla extract
12-inch strip of lemon peel
½brioche loaf (8 slices ½-inch thick)
8egg yolks

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 350. Boil a kettle full of water for the water bath.
Step 2
Put the milk, cream, 1 cup sugar, cinnamon, bean, extract and lemon peel in a large saucepan over medium heat. Bring to a boil, remove from heat and discard the cinnamon, bean and peel.
Step 3
Arrange the brioche slices in a spiral in a deep 9-by-13-inch ovenproof baking dish. Gently pour the milk-and-cream mixture on top, allowing the brioche to slowly soak up most of the liquid.
Step 4
In a medium bowl, beat the egg yolks together with ½ cup sugar until thick and light in color, about 2 minutes. Spread the mixture over the brioche slices, covering them completely and evenly.
Step 5
Put the baking dish in a baking pan; put the whole thing in the oven. Carefully pour boiling water into the baking pan so it comes up the sides of the dish as much as possible. Bake until the top is golden and the egg is slightly puffed, about 20 minutes. Serve.