Rabanada with Flocos Ice Cream

Name: Rabanada with Flocos Ice Cream
Yield: 4
Ingredients: 3 slightly beaten eggs; 1 teaspoon of vanilla extract; 1 tablespoon of cornstarch; 1 tablespoon of butter; 2 tablespoons of oil; 8 slices of bread without crust (160g); For the syrup; 1 cup of cornstarch (180g); 1/2 cup of water (120ml); 1/2 teaspoon of ground cinnamon (to sprinkle); 4 small balls of flocos ice cream (260g) to serve with

1
3 slightly beaten eggs
2
1 teaspoon of vanilla extract
3
1 tablespoon of cornstarch
4
1 tablespoon of butter
5
2 tablespoons of oil
6
8 slices of bread without crust (160g)
7
For the syrup
8
1 cup of cornstarch (180g)
9
1/2 cup of water (120ml)
10
1/2 teaspoon of ground cinnamon (to sprinkle)
11
4 small balls of flocos ice cream (260g) to serve with

Ingredients

1
3 slightly beaten eggs
2
1 teaspoon of vanilla extract
3
1 tablespoon of cornstarch
4
1 tablespoon of butter
5
2 tablespoons of oil
6
8 slices of bread without crust (160g)
7
For the syrup
8
1 cup of cornstarch (180g)
9
1/2 cup of water (120ml)
10
1/2 teaspoon of ground cinnamon (to sprinkle)
11
4 small balls of flocos ice cream (260g) to serve with

Directions

1
In a bowl, whisk together the eggs, vanilla extract, and cornstarch
2
Set aside
3
In a medium skillet over high heat, melt the butter in the oil
4
Add four slices of bread and cook until golden brown on both sides (about 2 minutes)
5
Let cool slightly and set aside
6
Repeat with remaining bread slices
7
Make the syrup: In a small saucepan over low heat, melt the cornstarch, stirring constantly with a wooden spoon, until it forms a caramel (about 5 minutes)
8
Carefully add the water, still stirring, until the cornstarch is fully dissolved (about 2 minutes)
9
Remove from heat
10
Serve the rabanadas on four plates
11
Drizzle with syrup, sprinkle with cinnamon, and place a ball of flocos ice cream alongside each serving
12
Serve immediately
13
564 calories per serving