Crème brûlée french toast

Updated at: Thu, 17 Aug 2023 06:35:07 GMT

Step 1

In a medium sauce pan over medium heat, combine the water and flour. Mix until thickened.

Step 2

Once it turns into a thick paste, take it off the heat and transfer to a small bowl. Cover with plastic film and let it cool down at room temperature.

Step 3

In the meantime, prepare the custard.

Step 4

In a medium sauce pan over medium high heat, whisk the sugar and milk until fully dissolved. Once dissolved, stop mixing and bring to a simmer.

Step 5

In a bowl, combine the egg yolks with the sifted corn starch. Whisk until well combined. Set aside

Step 6

Once the milk simmers, take it off the heat. Measure out 1/4 cup of the hot milk mixture.

Step 7

Add the hot milk into the egg yolk mixture and whisk until well combined. Make sure to mix as soon as its added!

Step 8

Strain the tempered egg yolk mixture back into the pot with the rest of the milk and return to the heat.

Step 9

Continue mixing on medium heat until thickened. The longer you cook it, the thicker it’ll be. Adjust the consistency to your liking.

Step 10

Strain the custard into a bowl. Add the unsalted butter, vanilla extract, and lemon juice. Whisk until well combined.

Step 11

Cover with plastic film and refrigerate while you work on the dough. (The plastic film should be touching the custard).

Step 12

In the bowl of your stand mixer, combine the room temperature milk, heavy cream, granulated sugar, egg, milk powder, and instant yeast. Whisk until well combined.

Step 13

Dump in the flour, salt, and tangzhong that we prepared earlier. Knead on medium speed until a dough forms.

Step 14

Add the room temperature butter and continue kneading until smooth. 8-10 minutes, do the window pane test.

Step 15

Note: this is a sticky dough. If you’re kneading by hand, there’s tutorials on YouTube on how to properly do this. Don’t add too much extra flour, you’ll dry it out.

Step 16

On a lightly floured surface, form the dough into a ball. Place in a grease bowl.

Step 17

Let it rise in a warm environment for about an hour (until doubled in size).

Step 18

Gently punch the gas out of the dough. Split it into 3 equal portions. Form them into dough balls. ( work on a floured surface)

Step 19

Roll out each dough ball then fold both ends

Step 20

Flatten it out using your rolling pin

Step 21

Fold both ends again

Step 22

Pinch to seal then flip them over. Place in a 8x4” loaf pan that’s greased and lined with parchment paper.

Step 23

Note: the size of the loaf pan does matter

Step 24

Cover with plastic film and let them rise in a warm environment until doubled in size. (40 minutes)

Step 25

Don’t over / under proof the bread. Do the poke test after 40 minutes, if the leaves an indent and bounces back slowly, you’re good to go.

Step 26

Preheat your oven to 330F.

Step 27

Whisk 1 egg and use it to brush the loaf. Bake for 25 minutes.

Step 28

Let the bread cool down in the loaf tin for 15 minutes before transferring to a wire rack.

Step 29

Allow to cool down at room temperature for at least 2 hours before using.

Step 30

TIP: “stale” / day old breads absorb the custard better than fresh bread. I separated my loaf then left the slices out over night. If you’re in a rush, you (can) do it the same day. Just make sure to let the loaf sit for a few hours before soaking.

Step 31

In a bowl, whisk the eggs, milk, heavy cream. vanilla extract and cinnamon until well combined.

Step 32

Separate the loaf into 3 thick pieces.

Step 33

Note: you can also slice the loaf into 6 thick pieces instead of 3.

Step 34

Trim the crust off of the bread. (Don’t remove the top)

Step 35

Soak each piece for abut 40 seconds on each side. If you prefer a soggier French toast, soak longer. Adjust to your liking

Step 36

Over medium low heat, melt butter in a pan. Cook the French toast for a few minutes on each side until golden brown.

Step 37

Repeat the process with the rest of the bread. Make sure to add more butter as you go.

Step 38

Note: these are thick slices of bread so make sure to cook them long enough. And keep the heat steady to avoid a burnt exterior with a soggy interior.

Step 39

Add the custard on top, give it some time to fall down before adding the sugar and torching so it doesn’t slide off. Enjoy :)

Step 40

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