Crème brûlée French toast recipe

Crème brûlée French toast recipe

For the custard

4 large egg yolks

100g granulated sugar

40g corn flour

1 tbsp vanilla bean paste

500ml full cream milk

30g unsalted butter

French toast

2 large eggs

1 tsp vanilla extract

1⁄2 teaspoon ground cinnamon

150ml full cream milk or cream

4-6 slices brioche, thick slices

Butter, to fry the French toast

Extra granulated sugar, for the brûlée

Method

Making the custard:

Add the milk and vanilla bean paste to a saucepan. Heat up, but Do not bring it to a boil.

In a seperate bowl add the egg yolks, sugar, and corn flour. Whisk until pale in colour – 2-3 minutes.

Pour in the hot milk into the egg mixture while whisking to combine.

Pour the mixture back into the saucepan on low heat and whisk until it has thickened—4-5 minutes. Once thickened, add the butter and whisk until the butter is melted and combined.

Place the custard in a bowl and cover it with cling wrap, making sure the cling wrap is touching the surface of the custard. Place in the fridge.

Making the French toast:

Place a pan on medium heat, add butter to the pan.

In a shallow bowl, add the eggs, vanilla extract, milk, and spices, and whisk to combine.

Dunk a slice of the brioche into the mixture. Let this soak on both sides for about 30-60 seconds.

Take this out of the mixture, let the excess drip off, and then place it into your pan.

Cook until golden brown on both sides. Then take this out of the pan and repeat with the remaining bread.

Putting everything together:

Place a slice of your French toast onto a plate.

Pipe or spoon custard on top, and sprinkle a generous amount of sugar on top of the custard.

Use a blowtorch to brûlée the sugar. Leave this for about a minute so the sugar can crisp up.

Repeat with the rest of your French toast, serve immediately, and enjoy!