Milk’s cream with bread and sugar recipe (pan con nata de leche y azúcar)
- Cuisine: Spanish
To work, the milk must have a very high fat content (at least 3.6g per 100ml) – preferably direct from a farm.
250ml pouring cream
Honey or sugar, to serve
PreparationPlace the milk and cream in a small saucepan over low heat for 15 minutes or until a thick skin forms. Set aside until room temperature, then refrigerate until cold.
Using a slotted spoon, remove thick skin from milk and spoon over the slices of bread. Drizzle with honey or sprinkle with sugar to serve.
As seen in Feast magazine, Issue 10, pg88.
Photography by John Reyment.
If you enjoyed this Milk’s cream with bread and sugar recipe (pan con nata de leche y azúcar) then browse more Spanish recipes, bread recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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