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From @Bon Appétit

Pain Perdu with Salted Caramel & Vanilla Mascarpone

30 min · Serves 2

30 mintotal
20 minhands on
19steps
2servings

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Ingredients

For the custard

  • 4 large egg yolks
  • 2 tbsp granulated sugar
  • 1/2 vanilla bean
  • 120 ml whole milk (about 1/2 cup)
  • 120 ml heavy cream (about 1/2 cup)
  • 1 pinch kosher salt

For the salted caramel

  • 150 g granulated sugar (about 3/4 cup)
  • 120 ml heavy cream (about 1/2 cup)
  • 60 g unsalted butter, cubed
  • 2 pinches fleur de sel

For the whipped cream

  • 1/2 vanilla bean
  • 60 g mascarpone cheese (about 1/4 cup)
  • 240 ml heavy cream, cold (about 1 cup)
  • 2 tbsp powdered sugar

For the pain perdu

  • 4 thick slices brioche, slightly dried out
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil

To assemble

    Method

    For the custard

    1. Crack the egg yolks into a medium bowl and whisk with the sugar until light and frothy, about 1 minute.

    2. Split the vanilla bean, scrape out the seeds with the back of a knife, and whisk half into the egg mixture.

      Save the scraped pod to infuse in rum for future baking.

    3. Whisk in the milk, heavy cream, and salt until smooth.

    For the salted caramel

    1. Scatter the sugar evenly across a clean, medium skillet set over medium heat.

    2. Allow the sugar to melt undisturbed at first, then gently swirl the pan to ensure even melting and caramelization.

    3. Cook until the caramel reaches a deep amber color with a hint of bitterness, about 5–7 minutes.

    4. Turn off the heat and carefully whisk in the heavy cream bit by bit.

      The hot caramel will bubble vigorously when cream is added, so go slowly.

    5. Allow the caramel to cool slightly so the fat will not split, then whisk in the fleur de sel and the cubed butter until smooth and emulsified.

    For the whipped cream

    1. Scrape the remaining seeds from the second half of the vanilla bean into a chilled bowl.

    2. Add the mascarpone and a splash of cold heavy cream, then whisk until smooth and free of lumps.

    3. Pour in the remaining cold heavy cream and powdered sugar.

    4. Whisk continuously until medium-soft, spoonable peaks form, about 2–3 minutes.

    For the pain perdu

    1. Submerge each slice of brioche in the custard mixture, turning to coat, for a few seconds per side until fully soaked but not soggy.

    2. Heat a cast-iron or heavy skillet over medium-low heat with the oil and 1 tablespoon of butter.

    3. Add the soaked brioche slices to the skillet and cook low and slow until deep golden brown on the bottom, 3–4 minutes.

    4. Flip the slices, add the remaining tablespoon of butter to the pan, and cook until the second side is golden brown and the custard in the center is set, 3–4 minutes.

    To assemble

    1. Stack two slices of cooked pain perdu on each plate.

    2. Dip a large spoon in hot water and scoop a quenelle of the mascarpone whipped cream onto the top slice.

    3. Drizzle generously with warm salted caramel sauce and sprinkle with a pinch of extra fleur de sel.

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