Cooking time: 20 min

Serving: 4

Ingredients:

  Filling

●     2 to 3 salted duck egg yolks

●     1/2 tablespoon (25 g) milk powder

●     2 tablespoons (20 g) cornstarch

●     4 tablespoons (60 g) softened salted butter (if using unsalted, add 1/4 tsp salt)

●     1/2 cup (50 g) powdered confectioners' sugar

●     1 teaspoon vanilla extract

●     1/4 teaspoon turmeric for color (optional)

  French toast

●     5 to 6 1” thick slices of milk bread (or 8–12 standard slices of bread, with crusts removed, ideally slightly stale)

●     3 cups whole milk

●     4 eggs

●     1/4 teaspoon salt

●     1 teaspoon vanilla extract

●     Butter for cooking

●     1/4 cup sweetened condensed milk, for sealing toasts and drizzling

Instructions:

  To prepare the filling

1. Add the salted duck egg yolks into a small bowl, mash them up with a fork until smooth, and add the powdered milk and cornstarch. Mash to combine.
2. Then add the butter, powdered sugar, vanilla, salt (if using), and turmeric (if using). Continue mixing and mashing until smooth.

  To make the French toast

3. Make a batter: Whisk the eggs thoroughly in a large bowl. Add the milk, salt, and vanilla extract. Whisk to combine.
4. To assemble the toasts: Cut the thick slices of bread almost all the way in half horizontally, leaving one edge attached. Press down on the inside of the bottom piece of bread, creating a pocket in the center. Spread a thin layer of sweetened condensed milk around the edges, acting as a glue to seal the toast. Place 2 to 3 tablespoons of the egg custard filling in the center of the bread. Place the top piece of bread over it. Press the edges gently to seal. Set aside and assemble the remaining pieces in the same way.
5. Cook the toast: Cook one toast at a time. Heat one tablespoon of butter in a nonstick pan over medium heat until hot and bubbling. When the pan is hot and almost ready to use, dip an assembled toast in the batter mixture, submerging and soaking both sides for about 20 seconds each. Remove from batter, allowing excess batter to drip off, and quickly add it to the hot pan. Cook about 2 minutes per side, adjusting heat as needed and flipping carefully. Once done, transfer to a serving plate. Cook the rest of the toasts using the same method, adding more butter between batches as needed.
6. Serve hot immediately with extra butter and sweetened condensed milk. Add a piece of butter onto the hot toast if desired. Drizzle condensed milk over the toast before eating.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/hong-kong-french-toast/