This silky smooth, deliciously eggy custard dessert topped with a caramel sauce is always a showstopper.
This silky smooth, deliciously eggy custard dessert topped with a caramel sauce is always a showstopper.
This silky smooth, deliciously eggy custard dessert topped with a caramel sauce is always a showstopper.
If you have Bread Toast Crumbs, this is essentially 2/3 the light brioche recipe in the book with the sugar cut back by a bit more. To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise. As always: for best results, use a digital scale to weigh the ingredients. Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry. Reference the photos above and the video for how sticky/wet the dough should appear. If using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe. A Fun Variation: After brushing with the buns with the eggwash, sprinkle the buns with seeds or everything bagel seasoning.
It's a masterclass in simplicity.
It's like creamed corn meets pasta, but even better.