INGREDIENTS
  • 3 Salted egg yolks (after boiling eggs for 15 minutes)
  • 60 grams soft unsalted Butter (plus extra for greasing the dish)
  • 50 grams Icing sugar
  • 50 grams Custard powder
  • 30 millilitres Coconut milk
  • Pinch of Salt
  • 10 slices White bread
  • 5 Eggs
  • 250 millilitres Milk
  • 1 tablespoon Caster sugar
  • 2 tablespoons Butter, for frying
METHOD
  1. Mash the salted egg yolks lightly in a mixing bowl. Add the softened butter and icing sugar to the bowl, and whip until fluffy using an electric handheld whisk
  2. Add the custard powder, coconut milk and a pinch of salt, then whisk again until well combined
  3. Chill the custard mix in the fridge for about 30 minutes, until firm
  4. Using a spoon, scoop out 5 even portions of the custard filling and place them on a plate lined with baking paper or cling film. Cover with cling film and transfer to the freezer for at least 1 hour, until cold and hard
  5. Once the custard filling is frozen, beat the eggs, sugar and milk together in a bowl. Dip each slice of bread into the egg mixture on both sides 
  6. Place one portion of salted egg custard in between two slices of bread and carefully press together around the edges
  7. Heat the butter in a frying pan over a medium high heat and fry the french toast sandwich for 2-3 minutes on each side, pressing down on the edges of the sandwich from time to time 
  8. When the custard filling is runny and the bread is golden brown on the outside, serve the french toast dusted with some icing sugar