Not mixing the custard thoroughly You don't want pieces of egg white showing up on your perfectly browned slices.As for the sugar, if you're adding maple syrup, honey, or dusting the toast with powdered sugar on the plate, you don't need the custard to be too sweet. You want the French toast to be dry on the surface with slightly crisp edges. If there's too much, the egg in the mixture won't cook, meaning wet, soggy, bread. Adding too much dairy and sugar to the custard Don't go overboard with the dairy.The consistency will thicken as the bananas cook.Baked French toast With Pecan Crumble Jeremy Liebman Lastly, the banana liqueur cooks until hot and bubbly to flavor the sauce mixture. Then a generous amount of cinnamon is added for intense baked aromas. The process starts by melting butter and dark brown sugar until a syrup forms. If desired, you can omit the alcohol for a more traditional caramel sauce. Spiced rum has a more intense taste, while white rum will give a more clean boozy flavor. I like to use dark rum for a more vanilla, oaky taste. If finding the liqueur is challenging, you can omit it or use 1 teaspoon of banana extract or Grand Marnier for a citrusy taste. Traditionally, there are two types of alcohol in bananas foster a sweet banana liqueur and rum. melt the butter add the brown sugar wait for bubbles to form add banana liqueur Alcohol selection Don’t leave them in the oven beyond 1 hour, or it will get too dry. Otherwise, if you place them directly in a sheet pan or baking dish, they’ll have a softer texture. This setup allows the air to circulate so that the pieces stay crisp. I recommend placing them on top of a wire rack set inside a sheet pan. When frying multiple batches of toast, keep the slices warm in an oven set at 200✯ (93✬). To set the custard, the internal temperature should be about 175✯ (79✬). Cooking takes about 3 to 4 minutes per side. If you overcrowd the pan, the bread will steam and not be as crisp. This process sets the custard and develops a golden brown surface. I cook on medium-low heat, two slices at a time. Wipe the pan clean and use fresh butter between batches to prevent a burnt taste. The milk solids lightly toast, creating a wonderful browned butter with butterscotch flavor on the bread. #FREANCH TOAST BURN PLUS#You can also use half-and-half or heavy cream for a creamier, more dense custard.Ī little bit of brown sugar adds a molasses flavor, plus cinnamon and nutmeg for baked notes as the bread cooks in the hot pan. This ratio adds a super-rich texture that will set nicely, and doesn’t become rubbery from too many egg whites. To make a flavorful custard that infuses into each slice I use 1 cup of whole milk to 2 large eggs, and 2 egg yolks. To remedy this, you can batch dry the bread in the oven or by placing individual slices in the toaster before using. The loaves at the store stay soft due to special preservatives and sugar added to help retain moisture. Once the moisture evaporates from the crumb, it can then soak up more custard instead of becoming mushy when soaked. The recipe is ideal for using leftover loaves. The beauty of this dish is that it transforms dry, stale pieces of bread into a delicious new meal.
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