French Toast with Lemon Curd and Seasonal Berries
THE STORY
I first tried this combination at Cafe Cluny in New York.
Give it a go and let me know what you think.
THE RECIPE
French Toast and Lemon Curd and Seasonal Berries
Simple yet rewarding
Ingredients
For the french toast
- 1 egg
- 1 tsp sugar
- 1/2 cup whole milk
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 4 thick slices of stale sandwich bread
- 1 tbsp butter
- 1 tsp rum (optional)
For the Lemon Curd
- 1 egg
- Juice and zest from 1 lemon (35ml)
- 50 g sugar
- 1 tsp vanilla extract
- 3 g fresh ginger (grated) (optional)
- 50 g cold butter
Toppings
- strawberries
- blueberries
- raspberries
- maple syrup
Method
For the lemon curd
- If you have a hand blender -
- Add all the ingredients, except from the butter, to a milk pan.
- Put on the stove and turn the heat to medium low.
- Keep whisking until the mixture becomes thick and bubbly.
- TIP: When it's ready, the texture should resemble that of a thick cream.
- Transfer to a beaker and add the butter.
- Blend with your hand blender until the texture looks like that of custard.
- Store in the fridge until your french toast is ready.
- If you don't have a hand blender -
- Add all the ingredients, except from the butter, to a milk pan.
- Turn the heat to medium low and whisk until the mixture becomes thick and bubbly. Like a cream.
- Take off the heat, add the cold butter and whisk until incorporated.
- Store in the fridge until your french toast is ready.
For the french toast
- Add the egg, sugar, cinnamon and vanilla extract into a bowl. Whisk until blended.
- Add the milk and rum. Whisk until incorporated.
- Don't worry if the mixture isn't thick. It's not meant to be.
- Heat a cast iron pan over medium heat and add some butter.
- Cut your bread into thick slices and dip into the mixture.
- TIP: Your french toast needs to be golden and crunchy on the outside, and soft but not wet on the inside. Using high heat will overcook the crust and the inside will not be cooked properly.
- Cooking time depends on the size of your bread, but in my case it took about 2-3 mins on each side.