- 2 sweet rolls or gloria bread, or slightly sweet bread from the previous day
- 1 cup of sugar
- ½ cup of water
- 1 lemon zest
- 2 cups of milk
- 2 tablespoons of sugar
- 4 tablespoons of cornstarch
- 1 egg yolk
- 1 teaspoon of vanilla
For the syrup
For the custard
For this recipe, use semi-sweet bread from the day before. Slice it into pieces about 2 cm thick.
In a saucepan, mix sugar and water to make the syrup. Place it over low heat and add the lemon peel. Allow it to boil until you achieve a thick syrup. You can use anise if you prefer.
In another pot, heat the milk and add two tablespoons of sugar.
In a glass, dissolve the cornstarch in cold milk and add the teaspoon of vanilla and one egg yolk. Mix it well and set it aside until the milk in the saucepan begins to boil. At that moment, add the mixture from the glass and stir with a wooden spoon until you achieve a thick custard.
In a glass mold, place half of the custard.
Soak the slices of bread in the syrup. Avoid soaking them too much to prevent them from falling apart. Arrange them leaning against each other in the custard dish. Once you have placed them all, cover them with the remaining custard from the pot. Allow it to cool, then refrigerate until it's cold.
For decoration, you can use caramel, as is done with Crema Catalana, or cover it with chocolate sticks, as shown in this presentation. Cut the portions and enjoy this humble yet delicious dessert.
Enjoy your meal!