I first had this dessert at one of my favorite
Mexican restaurants in Chicago, Mercadito. I thought that this was the best
Mexican dessert I ever had.
It’s no wonder when I read the recipe: creme
anglaise soaked mexican bolillos topped with ice cream and cajeta sauce. All my favorites things in one recipe.
The amount of ingredients will vary depending
on how many guests you have.
Experiment with the Crème Anglaise to determine
just how much you like in the egg batter. I like mine a little on the heavy
side.
Buen Apetito!
Torreja Recipe
Mexican bolillo rolls
Eggs
Crème Anglaise
Oil to fry
Cajeta Sauce
Ice Cream
Separate the egg yolks and egg whites. Beat the egg whites with a hand beater
until spongy and firm. Add the egg yolks and continue to beat until they are
mixed well. Add Crème Anglaise.
Cut the bolillos
into slices about 1” thick.
Dip each slice
in the egg mixture and then into a very hot pan.
Cook completely
and turn over.
Pat the cooked
pieces with a paper towel to drain any excess oil.
Top with Ice
Cream and Cajeta.