From the kitchen
Hong Kong-Style Soy Milk Egg Custard Toast
Thick toast with a fully cooked soy milk egg custard and a brief browned finish, inspired by Hong Kong café flavors.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 thick slices white bread
- 2 large eggs
- 3/4 cup plain unsweetened soy milk
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1 tbsp butter, softened
Method
- Whisk eggs, soy milk, sugar and vanilla until smooth.
- Cook in a heavy saucepan over low heat, stirring constantly, until the mixture lightly coats a spoon and reaches 160°F. Remove from heat; strain if needed.
- Butter the bread and toast until crisp. Set on a broiler-safe tray and spoon a shallow layer of custard over each slice.
- Broil briefly, about 1 to 2 minutes, watching continuously until lightly golden. Serve immediately.
Cook with confidence
Before you start
What to expect
Buttered toast topped with a gently cooked egg custard and a brief golden finish.
Before you begin
Cook the custard fully before spooning it over toast.
The important cue
The custard must reach 160°F; broiling supplies color rather than its main cooking step.
At the table
Watch the broiler continuously and serve while the bread is crisp.
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