Posted: 6/4/2014 5:22:16 PM EDT
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How do you guys make your French toast?
2 large eggs, splash of moo juice. Hot buttered pan topped with maple syrup Nothing special. I've tried vanilla extract, nutmeg, cinnamon etc but the family likes it plain. Any deviations on the standard that makes it better? Grandma fried that shit in lard but I'm not going to try that. |
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This is probably a little more involved that what most would go through, but I'll write it anyway. Take your milk, 1/2 & 1/2, heavy cream or whatever dairy your using, place it into a sauce pot. Add a vanilla bean split lengthwise into it. Bring the milk or rather the liquid you're using to a scald . Take if off the heat. In a separate bowl take the eggs and whisk them up until just frothy. Add the dairy into the eggs in a steady stream while whisking the eggs, what you don't want to do is cook the eggs. Allow to cool then proceed making the french toast as normal If you want it 'richer' then you can separate the eggs, reserve the whites for something else, and substitute egg yolks and then go on with the rest of the procedure. Also a splash of Grand Marnier into the batter doesn't hurt. ETA One thing I neglected to mention was sugar. If you do wish to sweeten things up a bit, be sure to add the sugar into the liquid to be scalded, one of the best advantages of scalding the dairy with your sugar is that you guarantee that you won't be tasting any grittitiness from the sugar in the mixture. |
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Quoted:
This is probably a little more involved that what most would go through, but I'll write it anyway. Take your milk, 1/2 & 1/2, heavy cream or whatever dairy your using, place it into a sauce pot. Add a vanilla bean split lengthwise into it. Bring the milk or rather the liquid you're using to a scald . Take if off the heat. In a separate bowl take the eggs and whisk them up until just frothy. Add the dairy into the eggs in a steady stream while whisking the eggs, what you don't want to do is cook the eggs. Allow to cool then proceed making the french toast as normal If you want it 'richer' then you can separate the eggs, reserve the whites for something else, and substitute egg yolks and then go on with the rest of the procedure. Also a splash of Grand Marnier into the batter doesn't hurt. Mother of god... Custard toast? I'm doing this. |
Discovered this method and never looked back.
http://www.youtube.com/watch?v=1zyJT-PiqUA |