Public recipe with member extras
Hong Kong-Style Soy Milk Egg Custard Toast
Thick-cut toast topped with a soft, barely-set soy milk egg custard, inspired by Hong Kong cafe culture.
Breakfast & Morning Starters · Weekend Brunch · Asian Bakery-Style Breakfast
What you need
Ingredients
- 4 thick slices White Bread
- 2 large Eggs
- 3/4 cup Unsweetened Soy Milk
- 2 tbsp Sugar
- 1/2 tsp Vanilla Extract
- Butter, for the pan
Method
Instructions
- Toast the bread lightly and arrange on a baking sheet.
- Whisk the eggs, soy milk, sugar, and vanilla together until smooth.
- Warm the custard gently in a saucepan over low heat, whisking constantly, until just slightly thickened, 3 to 4 minutes.
- Pour the warm custard over the toast slices.
- Broil briefly, 1 to 2 minutes, until the custard is just set with a light golden top. Serve immediately.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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