🍞 French toast in custard with a caramelised crust
Ingredients
- 4 thick slices of stale bread or brioche
- 500 g whole milk
- 250 g double cream
- 1 vanilla pod
- 2 egg yolks
- 55 g sugar
- Unsalted butter for frying
- Golden caster sugar for caramelising
- Optional: fresh figs and mascarpone
Method
- Split the vanilla pod lengthways and put it in a pan with the milk and cream. Bring to the boil, take off the heat and infuse for 10 to 15 min.
- Whisk the yolks with the sugar, then pour the hot milk and cream over, stirring. Leave to cool completely.
- Pour the cold custard into a shallow dish and soak the bread on both sides. The bread must be stale: fresh, it would fall apart.
- Melt butter in a pan over low heat. Brown the slices on both sides, gently, until the custard has set through.
- Dust the top generously with golden caster sugar, return the slice sugar-side down and let it caramelise into a crisp crust.
- Serve at once, with figs and a spoonful of mascarpone if you like. What sets this apart from ordinary French toast is the custard in place of the plain egg-and-milk mix: the inside stays creamy and never goes soggy.
Adapted from Fallow (YouTube)
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