Ingredients
¾ c thai tea or heavy cream
1 c granulated sugar, divided
3 egg yolks
1 tbsp vanilla
3 - 4 slices of white bread
½ c sweetened condensed creamer
1 ½ tbsp flaky salt, plus more for garnish
vegetable oil
1 tbsp water
Tools
bowl
immersion blender
deep pot
pan
baking sheet
drying rack
plate
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 creamer
3 - 4 slices of white bread
Step 2
Add egg yolks, 1 tablespoon salt & 1/3 cup sugar to a tall, narrow container. Using an immersion blender, combine until smooth. Set aside. Heat thai tea or heavy cream to 180°F & slowly stream it into the container while blending. Add vanilla & blend again. Note, if you don't have an immersion blender simply whisk all ingredients together in a bowl.
3 egg yolks
1 ½ tbsp flaky salt, plus more for garnish
1 c granulated sugar, divided
1 tbsp vanilla
¾ c thai tea or heavy cream
immersion blender
Step 3
Pour batter into a large bowl or onto a baking sheet. Quickly dunk toast into batter (3-4 seconds per side) & ensure that all sides have been submerged.
bowl
baking sheet
Step 4
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.
vegetable oil
deep pot
drying rack
Step 5
Add 2/3 cup sugar along with 1 tablespoon of water to a separate pan over medium heat. Allow sugar water to caramelize, stirring or swishing the pan occasionally if desired. Once amber in color, add toast to pan, coating all sides in caramelized sugar.
1 c granulated sugar, divided
1 tbsp water
pan
Step 6
Place on plate & allow to cool before serving. Garnish with flaky salt, if desired.
1 ½ tbsp flaky salt, plus more for garnish
plate
