FRUIT: Compressed strawberries, raspberries and fresh gooseberries from Bondi Produce, plus agave syrup, top the dessert.
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ROMPOPE ICE CREAM: Mexico’s version of eggnog is made in-house. While traditional rompope uses rum, El Rey uses mezcal, which is cooked with cinnamon and brown sugar into a crème anglaise.
BUÑUELO CRISPS: This fried dough, similar to a flour tortilla, is deep-fried, then tossed in cardomom and cinnamon sugar.
BRIOCHE: El Rey’s Caballero Pobre uses brioche bread from Golden Patty in Kensington Market, soaked in condensed and evaporated milk, plus heavy cream, before being pan-fried.
El Rey, 2a Kensington Ave.
Photography: Rick O’Brien
Caballero Pobre (the Poor Gentleman), a popular Yucatán dessert, has been given the all-star treatment on El Rey’s brunch menu. We uncover what makes the colourful treat so delicious.
TOPPINGS: Roasted coconut shavings and cocoa nibs are sprinkled over the Caballero Pobre to finish.
