Recipe courtesy of Eating House
Ingredients: [‘half-and-half’, ‘cream cheese’, ‘sour cream’, ‘condensed milk’, ‘vanilla extract’, ‘salt’, ‘guava paste’, ‘cream soda’, ‘salt’, ‘cookies’, ‘brown sugar’, ‘salt’, ‘half-and-half’, ‘eggs’, ‘sugar’, ‘vanilla extract’, ‘salt’, ‘cuban bread’, ‘unsalted butter’, ‘powdered sugar’]
Quantity of Ingredients: [“”,”1/2 cup half-and-half”,”1 cup cream cheese”,”2 ounces sour cream”,”2 ounces condensed milk”,”1 teaspoon vanilla extract”,”1 pinch salt”,””,”17 1/2 ounces guava paste”,”12 ounces cream soda, such as Ironbeer “,”1 pinch salt”,””,”2 ounces maria cookies”,”1 ounce brown sugar”,”1 pinch salt”,””,”1 cup half-and-half”,”3 large eggs”,”2 tablespoons sugar”,”1 teaspoon vanilla extract”,”1/4 teaspoon salt”,” four 1-inch-thick slices stale Cuban bread”,”4 tablespoons unsalted butter”,” powdered sugar, for dusting “]
Number of Servings: 2
Steps: [‘For the cream cheese sauce:’, ‘Combine the half-and-half, cream cheese, sour cream, condensed milk, vanilla extract and salt in a food processor and process until smooth. Refrigerate until ready to use.’, ‘For the guava syrup:’, ‘Combine the guava paste, cream soda and salt in a saucepan and heat gently, until the guava paste has melted into a syrup. (For an extra-smooth consistency, use a hand blender to puree any unmelted guava solids.) You will need 2 ounces of the guava syrup for the torrejas. Leftover syrup will keep in the refrigerator for at least 3 weeks.’, ‘For the cookie sugar:’, ‘Pulse the Maria cookies in a food processor until crumbled. Add the brown sugar and salt and pulse to combine.’, ‘For the torrejas:’, ‘Whisk together the half-and-half, eggs, sugar, vanilla extract and salt in a medium mixing bowl (this can be done the night before), and pour the custard mixture into a pie pan.’, ‘Soak the bread in the egg mixture for 30 seconds on each side, then remove to a rack set over a baking sheet to drain for a minute or two.’, ‘Over medium-low heat, melt 2 tablespoons of the butter in a medium nonstick skillet. Fry the torrejas, two slices at a time, until golden brown, 2 to 3 minutes per side. Melt the remaining 2 tablespoons butter in the skillet before starting the second batch of torrejas.’, ‘To serve, place two torrejas on a plate. Drizzle generously with cream cheese sauce, then with guava syrup. Top with a sprinkling of Maria cookie sugar and some powdered sugar.’]