Christmas French toast

Preparation Method

For the English cream

Mix all the ingredients and bring to the boil over low heat, stirring constantly. When it reaches a temperature of 82°C - 85°C, cool quickly to stop the cooking process.

For the French toast

Cut the brioche slices to a thickness of approximately two fingers (2cm).

Sift the milk into one bowl and beat the eggs in another. Dip each slice of bread in the milk and let it drain quickly, then dip it in the eggs.

Fry immediately in oil heated to 170°C until golden brown.

In a bowl, mix the sugar and cinnamon and coat the brioche slices. Serve with the creme brulee.

Tips: To know the ideal point of English cream without using a thermometer, run your finger along the spatula, the mark should remain without running. One of the ways to cool the recipe easily is to use the inverted bain marie, which consists of cooling the bowl of custard by placing it over another larger bowl filled with water and ice, stirring constantly.