Eggy bread, Mandarin curd, cardamon crumble, citron mascarpone

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 Ingredients:

           

 Mandarin Curd:

  • 4 large egg yolks 

  • 2/3 cup (134g) caster sugar

  • 1 Tablespoon mandarin zest (about 2 mandarins)

  • 1/3 cup (80ml) fresh mandarin  juice (about 2-3 mandarins)

  • 1/8 teaspoon salt

  • 6 Tablespoons (86g) unsalted butter, softened to room temp

 

Citron Mascarpone:

  • 150ml mascarpone

  • Zest of 1 orange

 

Eggy bread:

  • 4 slices of day old bread, brioche, panettone

  • 2 large eggs

  • 3/4 cup milk

  • 1 tspn vanilla essence

  • 2 tspn powdered cinnamon

  • 2 tspn sugar

 

Cardamon crumble:

  • 1 cup flour

  • 1/3 cup caster sugar

  • 115g unsalted softened butter

  • 1 tspn cardamon ground

  • ½ tspn sea salt

  • Curd method: Place egg yolks, caster sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.

 

  • Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. The curd will continue to thicken as it cools.
     

  • Crumble method: Sift flour, cardamon and sugar together, mix well. Finger in butter and bring together, pressing into a lined baking tray. Break up into pieces and bake until golden brown. Check it often and move around to keep the outsides from burning. Set aside and let cool, any leftovers will keep in the pantry in an air-tight container.
     

  • Citron Mascarpone: add zested orange to mascarpone and mix well. Refrigerate.
     

  • Eggy bread method: Whisk egg, milk, vanilla essence, sugar, and cinnamon together, dunk the sliced bread in it both sides, and let sit for up to 5 minutes for best results.

  • Bring a large heavy bottomed frypan to a medium heat, add butter and oil to fry and place soaked bread pieces in carefully, flip over after 2 minutes, or until golden.
     

  • To serve: Once bread is fried and golden, cut in halves, add curd, citron mascarpone, some fresh fruit of your choice, then crumble to finish.