Crispy French Toast with Custard Sauce
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 6 egg yolks
- 1/2 cup (105 g) sugar
- 2 1/2 cups (625 ml) milk, hot
- 1/2 vanilla bean, split lengthwise and seeds scraped, or 1 tsp (5 ml) vanilla extract
- 3 1/2 cups (330 g) muesli, without raisins
- 3 eggs
- 2 cups (500 ml) milk
- 1/2 cup (125 ml) maple syrup
- Butter, for browing
- 8 slices crusty bread
- Fresh fruit, for serving
Instructions
- On the top part of a double boiler, off the heat, beat the egg yolks and sugar until light and fluffy. Add the milk, vanilla seeds and the vanilla bean.
- Over a pan of simmering water (the water should not touch the top pan), cook the mixture for about 10 minutes, stirring constantly with a wooden spoon, until it coats the back of the spoon. Remove from the double boiler and let cool. Remove and compost the vanilla bean. Cover with plastic wrap directly on the surface of the custard. Let cool, then refrigerate until completely chilled.
Featured in the book Ma cuisine week-end Book (French Version)