Crème Brûlée French Toast with Vanilla Sauce

• servings: ServES 4

Ingredients

VANILLA SAUCE

½ cup (120g) heavy cream

¾ cup (165g) whole milk

I vanilla bean or

½ tablespoon (15g) vanilla extract

2 large egg yolks

½ tablespoon (5g) cornstarch

3½ tablespoons (45g) granulated sugar

FRENCH TOAST

2 large eggs

½/ cup (110g) whole milk

¼ cup (55g) heavy cream

2 tablespoons (26g) granulated sugar

I teaspoon (3g) vanilla extract

Pinch of kosher salt

Four 1-inch slices

Cramique (page 87)

2 to 3 tablespoons (28g to 42g) butter

TO FINISH

¼ cup granulated sugar

Fresh berries

Powdered sugar

Directions

Make the vanilla sauce: In a small saucepan, heat the heavy cream and milk over medium heat (if you are using a vanilla bean, add it at this point). In a small bowl, whisk together the egg yolks, cornstarch, and granulated sugar. Once the milk has just begun to bubble, remove from the heat. Very slowly drizzle ½ cup of the hot milk mixture into the egg yolk mixture, whisking constantly. Continuing to whisk, add the egg mixture to the saucepan. Return the saucepan to the heat. Stir the mixture constantly and let come to a boil, cooking for 10 to 20 seconds before removing from the heat. Add the vanilla extract, if using. Let the sauce rest for 4 to 5 minutes at room temperature. Remove the vanilla bean, if necessary. Cover with plastic wrap and press it into the top of the cream. Let rest at room temperature until completely cool, about i to 2 hours.

Make the French toast: In a shallow dish, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, and salt until well combined. Soak 2 slices of cramique in the egg mixture, flipping

to coat both sides.

Meanwhile, in a nonstick pan, heat 2 tablespoons of the butter over medium heat. Add the French toast to the hot pan and reduce the heat to medium-low. Cook until one side is golden brown, 4 to 5 minutes, then flip and repeat on the other side. Cook according to your preferred doneness and transfer to a cooling rack. Repeat with the other 2 slices

of cramique.

To finish: Coat each slice generously with granulated sugar. Using a kitchen torch, caramelize the sugar. Let cool for a few minutes until the top becomes crunchy. Spread ¼ cup of the vanilla sauce over each of four serving plates. Place a slice of French toast on the vanilla sauce and dress with fresh berries and powdered sugar. Serve immediately.

Notes

Note * This vanilla sauce has a balanced sweetness, to pair well with the crème brûlée and powdered sugar. If you prefer a sweeter sauce, you can add a touch more sugar to your sauce.