Equipment
Ingredients
Warm Custard (Creme Anglaise)
- 250 ml whole milk
- 100 ml heavy cream
- 1 vanilla bean, split and scraped
- 3 egg yolks, room temperature
- 50 g caster sugar
Caramelized Oranges
- 2 navel oranges, peeled and segmented
- 40 g caster sugar
- 20 g unsalted butter
Eggy Bread
- 200 g brioche loaf, cut into 4 thick slices
- 2 large eggs
- 100 ml whole milk
- 20 g caster sugar
- 30 g unsalted butter, divided for frying
Nutrition (per serving)
Method
Using a sharp paring knife, remove the top and bottom of the oranges, then slice away the peel and white pith. Cut carefully between the membranes to release the orange segments into a bowl. Squeeze the remaining membrane over the bowl to catch any residual juice.
In a medium saucepan, combine the 250ml whole milk, 100ml heavy cream, and the scraped vanilla bean seeds and pod. Heat over medium heat until it just begins to simmer, around 80C/175F. Remove from heat immediately.
In a mixing bowl, aggressively whisk the egg yolks and 50g caster sugar together until the mixture turns pale yellow and slightly thickened.
Slowly pour half of the hot milk mixture into the egg yolks in a thin, steady stream while whisking constantly to temper the eggs and prevent scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon, reaching exactly 82C/180F. Strain immediately through a fine mesh strainer into a clean bowl. Cover surface directly with plastic wrap and keep warm.
Melt 20g of unsalted butter in a skillet over medium heat. Sprinkle in 40g of caster sugar and cook until it begins to melt and bubble. Add the orange segments and any reserved juice. Cook until the liquid reduces to a sticky, caramelized syrup that coats the oranges, about 5 minutes. Remove from heat and keep warm.
In a wide, shallow dish, whisk together the 2 whole eggs, 100ml milk, and 20g caster sugar until thoroughly combined.
Place the brioche slices into the egg mixture. Soak for 1 to 2 minutes per side, pressing gently so the bread absorbs the liquid into the center without falling apart.
Melt the remaining 30g of butter in a large skillet over medium heat until foaming. Add the soaked brioche slices and fry until deep golden brown and slightly crispy on the outside, about 3 minutes per side. The internal temperature of the bread should reach 74C/165F to ensure the egg is cooked safely.
To serve, pour a generous puddle of the warm custard onto the bottom of a shallow dessert plate. Place a slice of the golden eggy bread in the center, and spoon the caramelized orange segments and their syrupy juices over the top.
Chef's Notes
- Always use day-old or slightly stale brioche. Fresh bread contains too much moisture and will collapse into mush when soaked in the egg wash.
- When tempering the eggs for the Creme Anglaise, place a damp kitchen towel under your mixing bowl to prevent it from spinning while you pour and whisk.
- For an adult variation, deglaze the caramelized orange pan with a splash of Grand Marnier or Cointreau just before removing from the heat.
- If your custard seems too thin after reaching 82C, remember that it will continue to thicken slightly as it cools. Do not be tempted to boil it to thicken it further.
Storage
Refrigerator: 3 days — Store the custard and caramelized oranges separately in airtight containers. The cooked eggy bread does not reheat well and is best made fresh.
Reheating: Reheat the custard gently over a double boiler. Fry fresh bread when serving.
