- 4 Large sobaos
- 2 Cups milk
- 2 Cups 35% fat cream
- 1 Lemon.
- 1 Cinnamon stick
- Muscovado sugar.
- 2/3 Cup butter.
- Apple jelly.
Pour milk, cream, lemon rind and Cinnamon in a Magefesa saucepan. Cook about 5 min, strain and set aside.
Cut the sobaos into three rectangles.
Wet the sobao rectangles with the milk mixture and let stand for about 20 min in the fridge.
Place butter in a Non-stick Magefesa skillet and melt over low heat.
Incorporate sobao rectangles to skillet, turning them around to get all four sides well browned.
Sprinkle muscovado sugar, and caramelized with a torch or a heated iron salamander.
Serve with apple jelly.
Garnish with a reduction of Pedro Ximenez wine or a scoop of ice cream.
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