An innovative dessert that combines custard brioche with crème brûlée topped with a silky caramel pudding. This recipe serves 4 and involves creating a rich pastry cream along with custard toast using thick brioche bread. The dish is finished with a delightful torching of granulated sugar for a caramelized top, perfect for a sweet treat.
1: Heat milk on medium heat until perimeter bubbles and steams.
2: In a heatproof bowl, combine granulated sugar, corn starch, egg yolks, and salt. Mix with a whisk until fully combined.
3: Slowly add approximately 1/4 of the heated milk to the egg mixture while whisking quickly.
4: Gradually add the rest of the heated milk while whisking.
5: Place the custard mixture back in the pot and cook on medium heat for around 6 minutes until thickened, whisking constantly.
6: Once thickened, remove from heat, add cold butter and vanilla, strain, and cover with Saran Wrap to prevent skin from forming.
7: Refrigerate for 2 hours or until set. Whisk before serving.
8: Heat a non-stick frying pan on medium heat.
9: Combine egg, sugar, heavy whipping cream, vanilla, and salt in a shallow dish.
10: Dunk brioche into the mixture, saturating both sides.
11: Melt butter in the pan and fry the brioche until browned, about 2-3 minutes per side.
12: Place toast on a plate, topped with custard cream and sprinkle with granulated sugar.
13: Torch the sugar until caramelized, and serve immediately.
