Torrija is a dessert that seems simple… until a chef decides to take it to the next level by breaking the jack, horse and king of the traditional bread soaked in flavored milk and then passed through the frying pan. Although the result is already such a delight, it is a recipe with room to let creativity fly.
“We are going to make the top super top, the top of the tops, that is, an absolute 10,” explains the chef, on his YouTube channel, while explaining his version of torrijas. However, the big difference with respect to traditional ones is a tres leches base, inspired by the famous Latin American cake, which turns the classic soak into something much more creamy and aromatic.
Jordi Cruz's trick: an infusion of three milks
In the traditional recipe, the torrija is soaked in milk infused with sugar, cinnamon or lemon peel. However, Jordi Cruz's version starts from that same idea, but gives it one more twist. Its mix combines:
- 1 liter of milk
- ½ liter of evaporated milk
- ½ liter of condensed milk
- cinnamon and vanilla
- 4 eggs
The process consists of first infusing the milk with cinnamon and vanilla. Then we add the evaporated and condensed milk, which provide sweetness and a creamier texture. The final touch is given by the eggs, which are added when the mixture is already warm to prevent them from curdling.
The result is a much richer soak than the traditional one and, in the chef's words, it is used both to soak French toast and to moisten a tres leches cake sponge cake.
Bread matters (a lot)
Another key that the chef mentions is the type of bread. In his case he has used brioche because this bread enriched with butter and egg supports soaking better. While ordinary bread can fall apart if it spends too much time in milk, brioche absorbs the liquid without losing its structure.
That is why the soaking time can be extended without fear. As Cruz explains, the ideal is to leave the torrijas in the mixture for between half an hour and two hours so that they are well soaked.
The final step that makes the difference
Once drained, it's time to put them in the pan. For the chef, the torrijas are browned in butter and sprinkled with sugar to achieve a caramelized coating on the outside. That contrast of a very juicy interior and a crunchy exterior is the other hallmark of the dish. Although this point of caramelization is also typical of Basque torrijas.
Finally, Jordi Cruz serves them with vanilla ice cream and a crunchy cookie as decoration, creating a dessert that mixes tradition and restaurant cuisine.
Cover photo | @jordicruzoficial and RTVE
