Testing recipes in my saved folder Part 4
1,369Custard Brioche Creme Brûlée (makes 4)
Pastry Cream
[ ] 2 cups (480ml) milk
[ ] 1/4 cup (50g) granulated sugar
[ ] 1/4 cup (40g) corn starch
[ ] 4 large egg yolks
[ ] Pinch salt
[ ] 1/3 cup (75g) butter, cold
[ ] 1 teaspoon (5ml) vanilla extract
1. Heat milk on a small sauce pot on medium heat until milk perimeter bubbles and steams
2. Meanwhile in a heatproof bowl combine granulated sugar, corn starch, egg yolks, and salt. Mix with a whisk until fully combined
3. Once milk is warmed, slowly add approximately 1/4 of the heated milk, while whisking quickly to prevent eggs from cooking and getting lumpy
4. Then gradually add the rest of the heated milk slowly, while still whisking
5. Place the custard mixture back into the milk pot, and cook on medium heat for around 6 minutes, until thickened and large bubbles form, whisking constantly
6. Once thickened, remove from heat and add cold butter and vanilla extract. Strain into to a clean heatproof bowl, and cover with Saran Wrap touching the custard to prevent skin from forming
7. Refrigerate for 2 hours or until set. Whisk before serving
Custard Toast
[ ] 1 large egg
[ ] 1 tsp sugar
[ ] 1/3 cup (80ml) heavy whipping cream
[ ] 1 tsp (5ml) vanilla
[ ] Pinch salt
[ ] 4 slices of 1 1/2 thick brioche bread
[ ] 1 tablespoon, divided into 4, for frying
1. Heat a non-stick frying pan on medium heat
2. Combine egg, sugar, heavy whipping cream, vanilla and salt in a shallow dish. Dunk each brioche into the mixture, making sure to flip and saturate both sides
3. Once the pan is heated, melt butter and fry the custard brioche until browned, around 2-3 minutes per side
Custard Brioche Creme Brûlée
Tools: torch, or broil in the oven
4 teaspoons granulated sugar
Pastry Cream
Custard Toast
1. Place toast on a plate, followed by custard cream, then sprinkle generously with granulated sugar, about 1 teaspoon per toast
2. Torch until the sugar turns to a caramel color, and serve immediately
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