Dessert

Torrijas Doradas con Compota de Naranja Quemada y Miel de Romero

Name: Torrijas Doradas con Compota de Naranja Quemada y Miel de Romero
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 4 thick slices brioche (day-old, 2cm thick); 3 large eggs; 200ml whole milk; 80ml heavy cream; 1 large orange (zest + juice); ½ tsp ground cinnamon, divided; 1 pinch nutmeg; 1 vanilla pod, split and scraped (or 1 tsp vanilla extract); 3 oranges (about 600g), for compote; 80g sugar, divided; 60ml water; 3 sprigs fresh rosemary; 80ml Spanish honey (or any quality honey); 120ml crème fraîche, cold; 2 tbsp unsalted butter (for cooking); Maldon salt; candied orange peel (optional, for garnish)

Brioche slices soaked in an orange-infused custard, then pan-fried until they develop a mahogany crust and creamy interior. Plated alongside a deeply caramelized burnt-orange compote (the fruit cooked long enough that it becomes jam-like and intensely sweet-tart), drizzled with warm rosemary-infused honey, and crowned with a quenelle of cinnamon-spiked crème fraîche. A sophisticated take on Spain's Lenten classic.

1306cal per serving 27gprotein 166gcarbs 65gfat 15min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this