1¼ cup milk (300 ml)
3 eggs
6 slices of brioche (500 g) about 2 cm thick
Frying
900 ml of Soya Soya Oil
English cream
⅔ cup milk (170 g)
¼ cup UHT cream (50 g)
3 egg yolks
3 tablespoons caster sugar (36 g)
Finishing
½ cup caster sugar (100 g)
2 teaspoons cinnamon (5 g)
¼ cup honey (50 g)
Place the milk and eggs in separate bowls. Dip each slice of brioche in the milk and then in the eggs.
Heat the oil to 170 °C and fry the slices until golden brown.
Heat the oil to 170 °C and fry the slices until golden brown. Transfer to wire racks or place on paper towels; set aside.
Mix all the brioche slices together.
Mix all the ingredients for the creme brulee in a saucepan and bring to a boil over low heat, stirring constantly. When it reaches a temperature of 82 °C to 85 °C, cool quickly to prevent the custard from cooking further.
In a bowl, transfer to a plate or place on paper towels; set aside.
In a bowl, add the sugar and cinnamon. Coat the French toast in the mixture and serve with honey and English cream.
Tips:
- To find out the ideal point of the custard without using a thermometer, run your finger along the spatula: the mark should remain intact.
Honey and toast.
- One of the ways to cool the recipe easily is to use an inverted bain-marie: place the bowl on top of a larger one filled with water and ice. The recipe is cooled easily with an inverted bain-marie.
