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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
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