Salted Egg Custard French Toast

Sarah Benjamin adds magic ingredient, Salted Egg, to her French Toast.



I know salted egg doesn't sound like it belongs in a sweet dish, but I truly believe it's a magic ingredient that makes everything better, whether it's a stir fry or dessert.



So today, I'm making my salted egg custard French toast. Here I've got three salted egg yolks. Mash until they kind of crumbly, add some butter, 50 grams of icing sugar. So whisk this all up. You can see it's all uniform, and then bit fluffy. That's what we're looking for. Add some coconut milk. This gives that runniness that you're looking for. Add some custard powders. This is going to give it a beautiful yellow color. A pinch of salt. A last whisk. Cover it with clingfilm and then chill it in the fridge for around half an hour, so it gets firm. Just dollop four portions of the salted egg custard onto a lined plate, and it's really important that you use baking paper to line the plate, otherwise, the filling is going to stick.


Pop this into the freezer for at least two hours. And then we're ready to make the French toast. I'll add five eggs, the cup of milk, just to thin it out, and one tablespoon of caster sugar. Just whisk this all up until it's smooth, but not trying to soak the bread and the egg and milk mixture. Otherwise, it will be too soft and too wet. So just a quick dip will do.


Finally, we can get frying. Yes, I know it's a lot of butter, but we can all live a little, right? Squish these filling in between two pieces of toast. Give the edges a little squeeze. When this cooks, the egg wash will help the bread to seal up on the edges, so it forms a nice little parcel. I cook these for around two to three minutes on each side. Just get it nicely brown. Give a little prod on the center just to check that that salted egg custard filling is nice and runny. One final touch, a dusting of icing sugar.