Cyril Lignac revisits crème brûlée in French toast for a Christmas dessert to die for

What did you choose for your Christmas dessert? There is still time to change your mind. In the special Holiday Menu edition of the show All in the KitchenCyril Lignac delights your taste buds with an exceptional treat. And for good reason… The chef has selected a recipe to die for to end your meal. This is a caramelized French toast topped with vanilla crème brûlée. It’s a real delight. Does this preparation literally make you fall in love? Here’s how to make it.

For the vanilla cream:

For the caramelized brioche:

Vanilla cream:

In a small bowl, combine the sugar, egg yolks and cornstarch with the vanilla bean pulp. Heat the milk. Add it to the bowl, then thicken the mixture over very low heat for 1 to 2 minutes until a smooth, thick, cooked cream forms. Remove from the heat, add the butter by emulsifying it with a hand blender. Leave to cool in the refrigerator. Transfer to a piping bag fitted with a size 8 to 12 smooth tip.

The caramelized brioche:

Infuse the milk with the vanilla, cinnamon and cardamom. Soak the brioche slices in the milk before coating them in the beaten eggs. Heat the butter in a pan until it turns golden brown. Arrange the brioche slices in the pan. Sprinkle them with a little sugar, turn them over carefully and sprinkle again with sugar.

Once caramelization is complete, place the brioche slices on plates. Garnish the slices by drawing zigzags of vanilla cream with a piping bag. Sprinkle brown sugar over the cream and brown the surface using a blowtorch.