Salted Egg Lava French Toast. Homemade Salted egg french toast This menu relate to my favourite brunch dish which is french toast. I usually eat french toast with honey, yogurt and. Long live salted egg yolks because no matter what critics say, the trend just won't die.
We were glad to have found this rare gem because they served much better lava toast than those fancy cafes in town and yet at such a good.
In a big bowl, whisk the eggs to combine, then whisk in the heavy cream, milk, rum, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
I used a smaller size baking pan set on top of the bread and custard to keep it submerged.
You can cook Salted Egg Lava French Toast using 13 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Salted Egg Lava French Toast
- You need of Custard:.
- You need 2 of Salted Egg Yolks,.
- Prepare 40 g of Unsalted Butter Softened,.
- Prepare 35 g of Icing Sugar,.
- Prepare 15 g of Custard Powder,.
- You need 17 g of Milk Powder,.
- Prepare 25 g of Evaporated Milk,.
- You need of French Toast:.
- You need 3 Slices of Thick White Sandwich Bread,.
- It's 1 of Egg Lightly Beaten,.
- Prepare 1.5 TBSP of Evaporated Milk,.
- You need 2 TBSP of Unsalted Butter,.
- You need of Icing Sugar, For Dusting.
Whisk milk, cinnamon, and vanilla extract together in a shallow bowl. Press each slice of bread lightly into the milk mixture to coat both sides, removing it before it gets soaked. A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste.
Salted Egg Lava French Toast step by step
- Prepare the custard. Steam salted egg yolk in a steamer for about 5 to 6 mins or until cooked thru’. Remove from heat. Mash and crumble the yolks with a fork. Set aside..
- In a bowl, cream together butter and sugar until light and fluffy. Steve in the custard and milk powder. Mix until well combined..
- Add in evaporated milk and the mashed yolk. Mix thoroughly until fully incorporated. *Make sure no lumps.* Cover with cling film, making sure the film is in contact with the custard. Set aside in the fridge for at least 2 hrs or until firmed up..
- Prepare the French toast. Slice out the middle portion of 1 sandwich bread, leaving the crust and about 1/8 inch border. In a shallow bowl, whisk together egg and evaporated milk. Brush the egg mixture onto the edges on all the bread slices..
- Stack the sliced-out bread onto another bread as shown in the photos below. Spread the custard to fill the hole fully. Cover with the remaining slice of bread..
- Dredge the bread into the egg mixture. In a skillet over medium-low heat, add butter. Once the butter has melted, place in the stack of bread..
- Toast the bread until browned on both sides. *Use 2 spatulas to carefully flip the bread.* Remove from heat and transfer onto serving plate..
- Lightly dust with icing sugar. Serve immediately..
A square two-tone bread filling with salted egg melting cream sauce, served with vanilla ice cream and whipping cream. The Salted Egg Yolk Pasta is definitely one of the dishes that you have to try if you are a huge fan of the preserved-egg goodness. Five & Dime needs no introduction for their Salted Egg Yolk Lava Cake that is filled with a gorgeous flowy centre. Growing up, challah French toast was the only French toast I knew. We would slather softened butter over thick slices of fresh challah on Friday night for Shabbat, and my dad would use the rest of the loaf to make mile-high stacks of French toast the next morning, dusted with powdered sugar and doused.
