Hong Kong French Toast (Custard Filling)

Ingredients

• 2 to 3 salted duck egg yolks ((*Footnote 1))
• 1/2 tablespoon milk powder
• 2 tablespoons cornstarch
• 4 tablespoons softened salted butter ((if using unsalted, add 1/4 tsp salt))
• 1/2 cup powdered confectioners sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon turmeric (for color (optional))
• 5 to 6 1” thick slices milk bread
• 2 cups whole milk
• 6 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Butter (, for cooking)
• 1/4 cup sweetened condensed milk (, for sealing toasts and drizzling)

Steps

1. 1

   Add the salted duck egg yolks into a small bowl, mash up with a fork until smooth (*Footnote 1), and add the powdered milk and cornstarch. Mash to combine.

2. 2

   Then add the butter, powdered sugar, vanilla, salt (if using), and turmeric (if using). Continue mixing and mashing until smooth.

3. 3

   Make a batter: Whisk the eggs thoroughly in a large bowl. Add the milk, salt, and vanilla extract. Whisk to combine.

4. 4

   To assemble the toasts: Cut the thick slices of bread almost all the way in half horizontally, leaving one edge attached (*Footnote 2). Press down on the inside of the bottom piece of bread, creating a pocket in the center. Spread a thin layer of sweetened condensed milk around edges, acting as a glue to seal toast. Place 2 to 3 tablespoons of the egg custard filling in the center of the bread. Place the top piece of the bread over it. Press the edges gently to seal. Set aside and assemble the remaining pieces in the same way.

5. 5

   Cook the toast: Cook one toast at a time. Heat 1 tablespoon of butter in a nonstick pan over medium heat until hot and bubbling. When the pan is hot and almost ready to use, dip an assembled toast in the batter mixture, submerging and soaking both sides for about 20 seconds each. Remove from batter, allowing excess batter to drip off, and quickly add it to the hot pan. Cook about 2 minutes per side, adjusting heat as needed and flipping carefully. Once done, transfer to a serving plate. Cook the rest of the toasts using the same method, adding more butter between batches as needed.

6. 6

   Serve hot immediately with extra butter and sweetened condensed milk. Add a piece of butter onto the hot toast, if desired. Drizzle condensed milk over the toast before eating.