Ingredients
1 ¼ c milk, divided
2 eggs
3 - 4 slices of white bread
½ c sweetened condensed milk
1 tbsp ground cardamom, divided
¼ c pistachios, chopped
1 tbsp rose water, divided
1 tsp vanilla extract, divided
1 tsp lemon zest
¼ c sugar
1 - 2 tbsp beetroot powder
1 ½ c powdered sugar
crushed rose petals
vegetable oil
¼ tsp salt
Tools
bowl
whisk
deep pot
drying rack
stand mixer
torch
Directions
Step 1
Spread 1 tablespoon of sweetened condensed milk on each side of bread. Stack slices of bread on top of each other. Cut off crusts.
½ c sweetened condensed milk
3 - 4 slices of white bread
Step 2
In a bowl, whisk eggs, 1 cup milk, 1/2 teaspoon vanilla extract, lemon zest, 1/2 tablespoon cardamom, 1/2 tablespoon rose water, 1 tablespoon beetroot powder & 1/4 teaspoon of salt until well combined. Quickly dunk toast into batter (3-4 seconds per side) & ensure that all sides have been submerged.
2 eggs
1 ¼ c milk, divided
1 tsp vanilla extract, divided
1 tsp lemon zest
1 tbsp ground cardamom, divided
1 tbsp rose water, divided
¼ tsp salt
1 - 2 tbsp beetroot powder
bowl
whisk
Step 3
Add the oil to a deep pot & heat to 375°F. Fry each side for 2 minutes, rotating frequently. Once crisp, remove from the oil & place on a drying rack. Allow to cool.
vegetable oil
deep pot
drying rack
Step 4
As it cools, prepare the icing. Add 1½ cups powdered sugar, ½ tablespoon rose water, ½ teaspoon vanilla extract & 2½ tablespoons milk to stand mixer & whisk until well combined. Set aside.
1 tbsp rose water, divided
1 tsp vanilla extract, divided
1 ¼ c milk, divided
1 ½ c powdered sugar
whisk
stand mixer
Step 5
Mix sugar & 1/2 tablespoon cardamom in a bowl. Place the toast in the bowl & coat all sides in cardamom-sugar. Brûlée, if desired, then drizzle with sweetened condensed milk, dust with powdered sugar then garnish with rose petals & pistachios.
¼ c sugar
1 tbsp ground cardamom, divided
crushed rose petals
¼ c pistachios, chopped
torch
