“Pan de Calatrava” – Spanish dessert.

You will need:
1 liter of milk
7units. eggs
150g sugar
yesterday’s bread, cake or cookie “Savoyardy”
cinnamon (preferably stick)
lemon peel
For the caramel:
4st.l. sugar
3st.l. water

How to cook:
1. First prepare the caramel-tolstodonnoy saucepan drown in sugar mixed with water. As soon as the caramel will become a beautiful golden color, remove from heat. Beware of candy can be very deep burns!
2. Lemon wash and gently peel cut, being careful not to grab the white part.
3. Boil the milk with cinnamon (preferably with a stick) and lemon zest. Leave to cool.
4. Beat the eggs with the sugar in a lush foam and pour on a little milk (preferably strain that was not peel), while constantly whisking mixer or whisk.
5. The refractory shape and try to pour the caramel tilted shape so that the caramel and distributed on the walls of the form.
At the bottom of the mold put cut pieces of cake, white bread or whatever bread and pour the egg-milk weight. Muffin, bread or cake will emerge, but it must be so.
6. The oven at 180C in a water bath of about 25-30 minutes. Water should be up to half of the form!
Willingness to check the skewer, if dry, then finish.
7. Leave to cool in the form, after which neat flip onto a plate and without removing the form, put in the fridge for a few hours.
All we take a large spoon and enjoy! Serve with cream.

Bon Appetit!

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