Hong Kong Custard Toast (Print Version)

# Ingredients:

→ Filling

01 - 0.5 to 0.75 salted duck egg yolks
02 - 0.13 tablespoon milk powder
03 - 0.5 tablespoons cornstarch
04 - 1 tablespoon softened salted butter (or unsalted with 1/4 tsp salt)
05 - 0.13 cup powdered confectioners sugar
06 - 0.25 teaspoon vanilla extract
07 - 0.06 teaspoon turmeric for color (optional)

→ French toast

08 - 1.25 to 1.5 1-inch thick slices milk bread (or 2-3 standard slices, crusts removed, ideally slightly stale)
09 - 0.5 cups whole milk
10 - 1.5 eggs
11 - 0.06 teaspoon salt
12 - 0.25 teaspoon vanilla extract
13 - Butter for cooking
14 - 0.06 cup sweetened condensed milk (for sealing toasts and drizzling)

# Instructions:

01 - Mash the salted duck egg yolks in a small bowl until smooth, then add powdered milk and cornstarch. Mash to combine. Add butter, powdered sugar, vanilla, salt (if using), and turmeric (if using). Mix and mash until smooth.
02 - Whisk eggs thoroughly in a large bowl. Add milk, salt, and vanilla extract. Whisk to combine.
03 - Cut thick slices of bread almost all the way in half horizontally, leaving one edge attached. Press down on the inside of the bottom piece to create a pocket. Spread a thin layer of sweetened condensed milk around edges as glue to seal the toast. Place 2-3 tablespoons of filling into the bread pocket. Close the bread and press edges gently to seal. Repeat for remaining toasts.
04 - Heat 1 tablespoon of butter in a nonstick pan over medium heat. Dip a prepared toast into the batter for approximately 20 seconds per side, allowing excess to drip off. Place toast in the pan and cook for about 2 minutes per side, adjusting heat as needed. Transfer to a serving plate when done. Repeat with remaining toasts, adding butter between batches as needed.
05 - Serve hot immediately with extra butter and sweetened condensed milk. Optionally, place a piece of butter on the hot toast and drizzle with condensed milk before eating.

# Notes:

01 - To use whole cooked salted duck eggs, slice them in half and scoop out the yolks. For packaged raw salted duck yolks, bake them at 176°C for 10 minutes.
02 - Use two egg yolks for a mild, sweet custard filling or three for a stronger, savory taste.
03 - Toasting slightly stale bread before use helps the toast hold its shape better during cooking.

Back