Toasts with Cream and Nut Sauce

Toast Mix
2 eggs
Flour
olive oil

Nut Sauce
250 ml milk
50 gr peeled nuts
45 gr sugar
1 cinnamon stick
1 tspn of ground cinnamon

Decoration
20 gr sugar
1 tspn of ground cinnamon
Peeled nuts
Cinnamon sticks  

Preparation
Start by making the nut sauce; blend the peeled nuts. In a pot heat 250 ml of water and include the stick and ground cinnamon and add the nuts. Cook until it thickens. Take the cinnamon stick out and save for decorating.

In another pot heat 250 ml of milk with 45 gr of sugar. Once it’s hot using a ladle pour into the nut sauce and let it cook for 20 min. stirring with a wooden ladle.  

Now you can start with making the toasts; boil 1 lt of milk with 200 gr of sugar, butter, cinnamon sticks and the lemon peels. Once it boils let it cook for 3 min. Take the lemon peels out and cinnamon stick and keep for decorating. Break 7 eggs and beat the yolks.

Mix well with your hands and add it to the hot milk. Continue cooking for 5 min more, beating continuously. Pour the toast cream in a pan and let it sit for 30-40 min.

Cut in round toasts and flour them. Beat 2 eggs in a bowl, then in another bowl mix the sugar and powder cinnamon. Dip the toast in the egg mix and fry them in olive oil with the lemon peel.

Place the toast in the plate, powder with sugar and dip in the nut sauce. Decorate with peeled nuts and cinnamon sticks.