Calatrava bread
Region of Murcia
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Ingredients
Ingredients: 5 eggs 8 spoonfuls of sugar 3 sponge cakes or 6 madeleines 2 1/2 glasses of milk For the caramel: sugar water
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Preparation
Put three soup spoons of sugar with a splash of water into a pan and heat. When the sugar dissolves and begins to change colour, remove it and divide evenly in the tin that you will use to prepare the dessert. Once the caramel is ready, beat the eggs, add the milk, sugar and the sponge cakes or madeleines and blend them all in a blender. Pour the mixture into the caramelised tin.Heat the oven at a high temperature and the tin is left bain-marie, allowing to cook until when you inserting a knife, it comes out clean. When it is ready, allow to cool and place in the fridge until it goes cold.
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