Custard Bread Recipe

Creme Brulee Pudding Bread

In Cooking Tree, Custard Bread is on the menu, and we’ll show you how to make it from scratch.

– 5~6 Dinner roll – 3 Egg yolk – 60g Sugar – 5g Vanilla bean paste – 15g Cornstarch – 300g Milk – 15g Unsalted butter

INGREDIENTS

1. Cut off the top of the morning bread with a knife and gently press the bread inside.

INSTRUCTIONS

2. Whisk the egg yolks with the sugar and vanilla bean paste (or vanilla extract). 3. Add the cornstarch and whisk to combine evenly.

INSTRUCTIONS

4. Pour in a little of the warmed milk, just to the edge of the saucepan, and whisk to combine.

INSTRUCTIONS

5. Pour in all the remaining milk, whisk to combine, and bring to a boil over low heat, stirring constantly.

INSTRUCTIONS

6. When large bubbles are bubbling, turn off the heat and lower the pot. 7. Add the unsalted butter and stir to combine and pour over the bread.

INSTRUCTIONS

8. Place in the refrigerator to set for 30 minutes to 1 hour.

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9. Sprinkle the tops with sugar and use a blowtorch on low to caramelize. (Keep the torch on low as high heat can burn the bread)

INSTRUCTIONS