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Lemon & Blueberry Custard French Toast
2023-04-26
https://www.metro.ca/userfiles/image/recipes/pain-creme-anglaise-citron-bleuets-12126.jpg
PT30M
PT00M
PT30M
In a saucepan over low heat add the milk & cream. Bring to a gentle simmer but do not boil.As the milk heats whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest, & salt in a mixing bowl.Slowly add the hot milk mixture to the egg mixture, whisking vigorously to ensure the eggs do not cook. Transfer the mixture back to the saucepan & cook over low heat, whisking constantly, until the custard thickens slightly.Remove from heat, stir in the vanilla & run the mixture through a fine mesh strainer. Let cool to room temperature, about 15 minutes. Note: this step can be prepared a day in advance & refrigerated until ready to cook the French toast.Lighty butter a skillet or griddle over medium heat. Brush each side of the sliced bread generously with the custard. Transfer to the hot skillet & cook until golden on both sides, about 2 minutes per side.Transfer to a serving plate. Top with blueberries & a dollop of whipped cream. Serve with maple syrup.Source : Marcella DiLonardo
6-8
5
1
5
5
1/2 cup Lactantia 3.25% Milk
1 cup Selection 10 % Coffee Cream
2 large eggs
2 large egg yolks
1/3 cup granulated sugar
2 c. à soupe freshly squeezed lemon juice
1 teaspoon lemon zest
1 pinch kosher salt
1 teaspoon vanilla extract
1 loaf Irresistibles Brioche sliced bread
Gay Lea Unsalted Butter grass Fed, for frying
fresh blueberries, to garnish
whipped cream, to garnish
maple syrup, for serving
Lemon & Blueberry Custard French Toast
6-8
Dessert - Collation
0:30
Preparation
0:00
COOKING
0:30
TOTAL TIME
Ingredients
-
1/2 cup
Lactantia 3.25% Milk
-
1 cup
Selection 10 % Coffee Cream
-
2
large eggs
-
2
large egg yolks
-
1/3 cup
granulated sugar
-
2 c. à soupe
freshly squeezed lemon juice
-
1 teaspoon
lemon zest
-
1
pinch kosher salt
-
1 teaspoon
vanilla extract
-
1
loaf Irresistibles Brioche sliced bread
-
Gay Lea Unsalted Butter grass Fed, for frying
-
fresh blueberries, to garnish
-
whipped cream, to garnish
-
maple syrup, for serving
Preparation
In a saucepan over low heat add the milk & cream. Bring to a gentle simmer but do not boil.
As the milk heats whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest, & salt in a mixing bowl.
Slowly add the hot milk mixture to the egg mixture, whisking vigorously to ensure the eggs do not cook. Transfer the mixture back to the saucepan & cook over low heat, whisking constantly, until the custard thickens slightly.
Remove from heat, stir in the vanilla & run the mixture through a fine mesh strainer. Let cool to room temperature, about 15 minutes. Note: this step can be prepared a day in advance & refrigerated until ready to cook the French toast.
Lighty butter a skillet or griddle over medium heat. Brush each side of the sliced bread generously with the custard. Transfer to the hot skillet & cook until golden on both sides, about 2 minutes per side.
Transfer to a serving plate. Top with blueberries & a dollop of whipped cream. Serve with maple syrup.
Source : Marcella DiLonardo
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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