Thai Tea Coconut Cream Brioche with Vanilla Ice Cream

Servings : 2

Skill Level : Easy

Prep : 15 min

Cook : 10 min

Total : 25 min

Ingredients

[] 3 eggs
[] 480 ml prepared Thai tea
(brew with 5 tbsp Thai tea leaves + 600 ml hot water, strain, then measure 480 ml)
[] 375 ml coconut cream
[] pinch of salt
[] }|1 loaf of brioche | (sliced)
[] 3 tbsp butter (for frying)
[] sugar (for brûlée finish)
[] ice cream (to serve)

Cooking Instructions

1. Prepare the custard

[] In a mixing bowl, whisk together eggs, prepared Thai tea, coconut cream, and salt until smooth and well combined.
[] Set aside.

2. Prepare the brioche

[] Slice the brioche into thick slices.
[] Dip each slice into the Thai tea coconut cream custard.
[] Let it soak through, but avoid over-soaking to keep the texture custardy, not soggy.
[] Lift and place on a wire rack to allow excess custard to drip off.

3. Pan-fry

[] Heat a pan over medium-high heat.
[] Melt butter until foamy.
[] Add brioche slices and cook until golden brown on both sides, about 2–3 minutes per side.
[] Remove from the pan.

4. Brûlée and serve

[] Sprinkle sugar evenly over the top of each slice.
[] Torch until caramelized and crackly.
[] Serve warm with a scoop of vanilla ice cream.

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