To serve, simply pour the hot custard over the fried torrijas and sprinkle with cinnamon and caster sugar to taste. Strain the mixture back into a clean saucepan and, stirring constantly, cook gently until the custard thickens. Remove the vanilla pod (you can wash and dry it to use again in a another recipe). Mix together the egg yolks, sugar and corn flour to get a smooth paste. Flip the bread slices once (1 minute on each side).īring the reserve milk to boil again with the vanilla pod. Dip the bread in the egg and cook over medium heat until golden brown. In a deep frying pan, heat the olive oil. When the milk is about to boil, pour half of it onto the sliced bread and let it stand for an hour, reserving the other half with the lemon peel and cinnamon stick for the crema pastelera (custard). In a saucepan add the milk, sugar, cinnamon stick, lemon peel. INGREDIENTSġ loaf of brioche bread (preferably from the previous day you could also use brioche buns)Ĭut the loaf of bread at an angle into thick slices. Today Aragon is the community in Spain where they are most consumed with some 3 million torrijas being made and eaten every year. If you ever happen to be in any city of Spain during Easter, make sure you try this traditional dessert or make your own at home following this simple recipe. They are as moist as a good bread pudding and can be eaten all year, not just during Easter. It is said that they are an Easter dessert because their traditional appearance resembles roast meat, an item of food which is forbidden for Catholics around this period. Similar to French toast they make use of old bread and like many other Spanish desserts they were invented by nuns around the 15th century. It’s probably best to go with plain and unflavored regular yogurt unless you’re looking for an added flavor.Torrijas are the official Easter dessert in Spain. A quarter cup of yogurt can be used instead of one egg in many recipes. Yogurt acts as a binding agent much like eggs do and is ideal for baked goods. Bigger Bolder Baking recommends using ripe, mashed bananas as egg replacements when making waffles, cakes and pancakes. Bananaīanana as a substitute for an egg? It’s a trick that works for certain recipes. ButtermilkĪgain, if you need that eggy texture but don’t want to splurge on eggs, turn to a replacement, and in this case, that’s buttermilk, which retails for $2.98 per quart at Walmart. Let it sit for 10 minutes and you’ll have the equivalent of 1 egg. What you’ll need is this: 1 tablespoon finely ground flax seeds and 3 tablespoons warm water. If you need an eggy texture in a recipe, flax seeds and water can do the trick. Flax Seeds and Warm WaterĪ 16-ounce bag of organic flax seeds costs $3.48 at Walmart, which is less than the U.S. According to the Pioneer Woman, 1 tablespoon of distilled white vinegar or apple cider vinegar plus 1 teaspoon of baking soda equals 1 egg in a baking recipe. It doesn’t sound very tasty, but vinegar and baking soda actually combine to make something vaguely egg-like in taste, or at least, they do when you’re eating them in a cake or a muffin. So, if you’re thinking of making a cake, a pie, some cookies or maybe a fresh loaf of bread, consider using these replacements to save some money. See: 11 Grocery Items To Buy at Dollar Treeįind: 3 Ways Smart People Save Money When Filing Their Taxes The cost of eggs has been rising since the outbreak of the deadly avian flu late last year, but it’s not just eggs that are soaring in price at the supermarket, it’s also items that contain eggs as ingredients – and those make up quite a list, especially when it comes to baking.
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