Ingredients:
4 tablespoons softened unsalted butter
6 or 7 slices white sandwich bread crusts left on (I use a quick home made challah bread because it stands up really well to the custard soak)
1/4 cup sugar mixed with 2 tsp ground cinnamon
5 “large” eggs
5 egg yolks
3/4 cup sugar
3 3/4 cups hot milk
1/8 cup Bourbon
1 1/2 tablespoons vanilla extract
Prep:
Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.
Make the crème anglaise with the eggs, yolks, sugar, milk, bourbon, and vanilla, and pour half through a sieve over the toast (if you’re anglaise doesn’t curdle, no worries on the sieving it) . Let soak 5 minutes, then sieve on the remaining custard.
Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F. oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.
Crème Anglaise:
Whisk the eggs in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and “form the ribbon.” By drips at first, stir in the hot milk. Set over medium heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens. Don’t let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.
I typically serve it with this raspberry sauce and a creme fraiche quenelle, especially if I make it to entertain..
2 pints raspberries (I use frozen, they turn out just as good)
1/4 cup sugar
1 tablespoon lemon juice
Directions
Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.
Without a doubt, Kasie is the best chef and baker in Atlanta. She enjoys making new and different dishes for friends and family. Mark and the boys are always eager to sample her new recipes!
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