Golden Rabanadas by Vasco Coelho Santos
Vasco Coelho Santos from Michelin-starred Euskalduna Studio in Porto, Portugal, shares his delicious and easy dessert recipe for golden rabanadas.
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Cooking tools:
- Kitchen torch
- Chef's knife
- Cutting board
- Mixing bowl
- Freezer
Ingredients
- Stale bread: 1 loaf of bread (stale)
- Milk: 1 litre
- Cream: 1 litre
- Cane sugar: 300 g
- Eggs: 6
- Cane sugar
- Butter: 80 g
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