After a lot of dawdling and changing my mind, I've changed the layout of Poires au Chocolat. My main motivation for the change was to be able to enlarge my photos. I'm quite shocked at how much better they look. I've also changed my header to a cleaner design and updated my sidebar.
It feels bizarre but good - I haven't changed anything significantly since I started in March 2009. Going back through each post changing the sizes was quite a trip down memory lane.
I'd love to hear what you think of the new look - do comment/tweet/email me with your opinions.
The moment I saw this recipe on Baked Bree I knew I had to try it. I've never eaten much French toast in any form so it seemed like a good opportunity to try it out and find out what the fuss was about.
I also can't resist anything that involves using my blow torch.
I scaled down the recipe so it served two - it makes a perfect special breakfast. I served it with a few blackberries but to be honest we ate them separately. You can skip the brûlée if you don't have a blow torch or can't be bothered (though it definitely adds a certain pizzazz).
I think I finally understand the fuss about French toast: this was both crispy and soft, creamy and spicy, rich and light. It has gorgeous balance.
Brûléed French Toast
(adapted from Baked Bree, here)
2 tbsp (30ml) whole milk
3 tsp caster sugar
1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp vanilla paste (or extract)
10g unsalted butter
4 medium slices of bread, preferably brioche or similar
4 tsp icing sugar
In a shallow dish whisk together the egg, milk, sugar, cinnamon, nutmeg and vanilla. Place 5g of the butter into a medium frying pan and set over a medium-high heat until the butter has melted and is beginning to foam. Dip two of the bread slices into the egg mix, making sure that the bread is fully wet on both sides, then place them into the hot pan. Cook until browned then flip over and brown the other side. Place onto a warm plate. Repeat with the other 5g of butter and 2 slices of bread. When all four slices are cooked, dust through a sieve with a teaspoon of icing sugar each. Use a blowtorch to caramelize the sugar.