Jul 14 2026
Restaurants›olea›Torrija Recipe

Torrija Recipe

Inspired by olea
Time1h 30m
Serves4

caramelized soaked brioche, Tahitian vanilla infused milk, honey-rosemary ice cream

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Ingredients

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For the Torrija

For the Honey-Rosemary Ice Cream

Method

Prepare the Torrija

  1. 1

    Infuse the Milk

    In a saucepan, combine the milk and split Tahitian vanilla bean. Heat gently until it's warm, then remove from heat and let it steep for 30 minutes.

  2. 2

    Prepare the Egg Mixture

    In a bowl, whisk together the eggs, sugar, cinnamon, and a pinch of salt until well combined.

  3. 3

    Soak the Brioche

    Remove the vanilla bean from the milk and gradually whisk the infused milk into the egg mixture. Dip each slice of brioche into the mixture, allowing it to soak for a few minutes on each side.

  4. 4

    Cook the Torrija

    In a skillet, melt the butter over medium heat. Add the soaked brioche slices and cook until golden brown on both sides. Remove from skillet and drain on paper towels.

  5. 5

    Caramelize the Torrija

    In the same skillet, add a bit more sugar and allow it to melt and caramelize. Add the cooked brioche slices back to the skillet, cooking for an additional minute to coat them in caramel.

Prepare the Honey-Rosemary Ice Cream

  1. 6

    Infuse the Cream

    In a saucepan, heat the cream, milk, and rosemary sprigs until it's warm but not boiling. Let it steep for 20 minutes.

  2. 7

    Make the Custard Base

    In a bowl, whisk together the egg yolks and sugar until pale. Gradually add the warm cream mixture into the egg mixture, whisking continuously.

  3. 8

    Cook the Custard

    Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon.

  4. 9

    Cool and Churn

    Remove from heat, strain out the rosemary, and stir in the honey. Let the mixture cool in the refrigerator for a few hours. Once cooled, churn in an ice cream maker according to the manufacturer's instructions.

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