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Torrejas de Nata
| prepPreheat oil in a large skillet over medium-high heat | |||||
| 1 loaf / 500 g bread (day-old, sliced 1 cm thick) | Cut bread into slices | Soak bread in cream mixture | Coat bread, fry 350°F / 175°C until golden | Pour hot syrup over torrejas, let absorb | |
| 1/2 liter / 500 ml heavy cream | Mix cream, yolks, sugar, vanilla, wine, cinnamon | ||||
| 5 eggs, separated (3 yolks + 2 whites) | Beat egg whites until stiff | ||||
| 230 g / 230 g sugar | |||||
| 1 tsp vanilla extract | |||||
| 2 tbsp dry white wine | |||||
| 1 tsp ground cinnamon | |||||
| 230 g / 230 g lard or oil (for frying) | |||||
| 460 g / 460 g white sugar | Simmer syrup 10 min with sugar, lemon, cinnamon | ||||
| 1 lemon | |||||
| 1 cinnamon stick | |||||
| 1 tsp vanilla extract | |||||
| 1/4 liter / 250 ml water | |||||
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