Lunchbreak: Crème Brulee French Toast

Data pix.

Chef Victor Martinez from Hilton Chicago/Oak Brook Hills Resort

https://www.oakbrookhillsresortchicago.com

Event:

Easter from the Chef’s Table:

A reimagined Eater Brunch featuring live, Ballroom-side preparations made-to-order for guests.  Victor and his team of skilled cooks will lead an interactive brunch featuring artistic chef’s action tables.  There will also be a petting zoo, kid’s crafts and photo booths for family fun!

Sunday, April 21

Two Seatings: 10 a.m. and 1 p.m.

The Grand Ballroom at Hilton Chicago/Oak Brook Hills Resort

Address: 3500 Midwest Road, Oak Brook, IL 60523

Website: www.oakbrookhillsresort.com  

Phone: 630.850.5555

**Tickets on Eventbrite

Recipe:

Crème Brulee French Toast – Serves 4

CRÈME BRULE BATTER:

1    cup            heavy whipping cream
1    tsp            vanilla bean pulp
2    eggs large        egg yolks
1/4    cup            granulated sugar

6    pieces            brioche bread slice in 1/2"
2    tablespoon        unsalted butter

MACARATED BERRIES:
1    cup            berries (favorite berries and or pick assorted)
1    tablespoon        granulated sugar
1    tsp            vanilla bean pulp
1    shot            Grand Mainer
1    sprig            fresh mint for slicing (chiffonade)
1    piece            orange for zest
1    piece            lime for zest
1    piece            lemon for zest

PLATING GARNISHMENTS:
1    sprig            fresh mint for garnish
1    cup             whipped cream (optional)
1    2 oz            Vermont maple syrup (optional)

Batter Prep:
1)Bring the heavy cream, sugar, and vanilla to a boil in a sauce pot. Be careful in boiling over.
2)Cover and let stand for about twenty minutes before adding the eggs. Don't add the eggs when the cream mixture is hot or else you cook scramble eggs.
3)Stir the cream mixture into the eggs.

Macerated Berries:
1) In a bowl mix the berries with granulated sugar, Grand Mainer, vanilla bean pulp, slice mint, orange zest, lime zest, and lemon zest.

Cooking:
4) Melt the butter in the pan on the stove top at  medium heat.
5) Dip each bread slice  in the batter for 3 seconds. Set in the pan.
6) Cook each side for about 4 minutes bread is not spongy and golden brown.

Assemble:
1)Cut the bread in half with a shredded knife. Set on the plate or platter vessel.
2) Set berries on the side edges of the rim.
3) Garnish with mint.
4)Serve with whipped cream on side and Vermont maple syrup.

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