French Toast with Salted Caramel and Creme Fraiche



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Total Reviews: 12

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  • on June 23, 2011


    Pretty Good!!! Made it today for my wife's birthday. I didn't use Flur as we just wouldn't use it all that often, nor did I use Creme Fresh. I used regular sea salt and substituted whipped cream for the Creme Fresh. I was unable to find challah bread so I substituted a thick French bread loaf. I let the vanilla bean soak in the milk for a while which I think definitely helped. It was the richest french toast we had ever had and you definitely will not be hungry for lunch. I'll make it again for special breakfast occasions. Oh, one more thing-the caramel sauce would not thicken to a syrup consistency. I took one Tablespoon of corn stach and combined with just enough cool water to dissolve and then added it to the sauce and it thickened up nicely. For those that have never used corn starch, it will never get to its thickest consistency unless you bring the sauce back up to a boil for about 15 seconds and then just remove from heat and let stand about a mintue.

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  • on June 21, 2011


    the caramel was amazing!!! At first i was calm but when it started to boil i was glued to the oven i was paranoid. and of course as soon as i calmed down it turned. then i freaked again. the simplist things in life are the things we make carless mistakes on. way to go nadia you hit this one out of the ball park

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