Crisp Honey Toast With Whipped Cream & Rhubarb Compote

              Crisp Honey Toast With Whipped

               Cream & Rhubarb Compote

Inspired by Arôme Bakery in London, this version of crispy honey toast is the ultimate ending to a glorious brunch. Slices of brioche are coated in a mixture of butter, brown sugar and honey, then baked until they develop a yin-yang of crispy crust and pillowy centre. Vanilla whipped cream adds another dreamy texture, while rhubarb compote brings a tart counterpoint.

Ingredients:
Rhubarb Compote
2 cups (500 mL) chopped rhubarb
1/4 cup (60 mL) sugar
2 tbsp (30 mL) water
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) salt

Crispy Honey Toast
1/2 cup (125 mL) softened butter
1/4 cup (60 mL) brown sugar
3 tbsp (45 mL) honey
1/4 tsp (1 mL) salt
10-inch (25-cm) loaf brioche (or challah), unsliced

Vanilla Whipped Cream
3/4 cup (175 mL) whipping cream
1/2 teaspoon vanilla bean paste

Directions
For the rhubarb compote, place rhubarb, sugar, water, lemon juice and cardamom in a medium-size saucepan. Heat on medium and cook until rhubarb is softened, about 10 minutes. Add salt and set aside.

For the honey toast, preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

In a medium-size bowl, mix butter, brown sugar, honey and salt with a spoon until creamed and smooth.

Cut brioche into six thick slices, each about 1 1/2 inches (4 cm) thick. Trim and discard crusts.  Transfer to prepared baking sheet. Spread butter mixture evenly over both sides of bread, fully covering sides and edges too.

Bake until caramelized and light brown, 18 to 20 minutes, flipping at halfway point. Remove from oven and transfer toast to a cooling rack. Let cool to harden sugar, about 10 minutes.

For the whipped cream, combine whipping cream and vanilla bean paste in the bowl of a stand mixer fitted with whisk. Beat on medium-high until cream holds stiff peaks, about 3 minutes.

To serve, place toasts on plates and dollop generously with
whipped cream and compote. Serve immediately. Serves 6

Homemade Coffee Creamer

 Homemade Coffee Creamer

For each flavor of creamer, you start off with the same basic ‘base’ recipe of:

14 oz sweetened condensed milk
1 3/4 cup milk or cream

Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents.

Possible flavor combinations:

French Vanilla Creamer
2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Chocolate / Caramel / Coconut
2 teaspoons coconut extract
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

Creme Brûlée

        

Creme Brûlée

Ingredients:

5 large egg yolks, room temp

1/2 cup sugar

2 tsp vanilla bean paste
2 3/4 cup heavy cream
1/2 teaspoon instant espresso powder (optional)
pinch of salt

Directions:

In a medium mixing bowl, whisk egg yolks and sugar.

In a pot, combine heavy cream, vanilla bean paste, espresso powder and a pinch of salt. Heat up over medium high heat just until scalded. Do not boil.

Transfer the hot heavy cream into a vessel with a spout. This will make the next step easier!


Slowly pour the heated cream into the egg yolk and sugar mixture. Make sure to whisk constantly throughout this process to prevent the egg yolks from curdling.

Note: the sugar in the egg yolk mixture will help the eggs withstand the heat, but it is extremely important to pour slowly and whisk the entire time. Egg yolks need to be exposed to the heat gently in order to prevent them from turning into scrambled eggs.  


Distribute the creme mixture into shallow ramekins (8 oz.) and arrange them in an oven safe baking dish.

Pour water into the baking dish around the ramekins. You want the water to come about halfway up the side of the ramekins. Be careful not to get any water in with the custard base.

Place in the oven at 300 degrees F. and bake until set about 30 minutes. Careful not to over bake, you want them to have a a slight jiggle. *If it jiggles too much then it will be runny, if it does not jiggle at all then it is over baked!

Remove the creme brûlée from the oven and carefully remove out of the water bath (otherwise it will continue to cook) let cool completely. Refrigerate for at least 1 hour or overnight.

Sprinkle sugar on top of each individual creme brûlée.

Toast the sugar with a blow torch until the sugar turns a deep golden brown.  Serve!

What do I need to make creme brûlée?

All you need to make creme brûlée is a little patience, and some quality equipment!

Ramekins to bake the creme brûlée are a must. It is important that they are shallow so that the custard base bakes to perfection.

A mixing bowl that has a pouring spout makes it super easy to distribute the custard base into the ramekins.

A whisk to bring the creme base together

Lastly you will need a blow torch to develop the classic creme brûlée sugar crust!

Creme Brûlée

Creme Brûlée 

Ingredients:
3 cups heavy cream
1/2 cup swerve confectioners
4 egg yolks
1 whole egg
2 teaspoons vanilla bean paste (see notes)
3 tablespoons swerve granular

Directions:
Boil about 1-2 quarts (depending on the size of your baking pan) of water and have it ready to use for the water bath.

Preheat oven to 300F.

Add the heavy cream to a saucepan and turn on medium high. Heat until you see tiny bubbles forming around the edges, but do not boil.

As the cream is heating up, add the eggs and 1/2 cup swerve in a bowl and whisk until well combined.
Once the cream is ready, remove from the heat and slowly pour into the egg and swerve mixture, whisking the entire time. Mix in the vanilla bean paste (or extract) and once combined, pour into 4 ramekins and set inside an oven safe pan. 

Note: I used 4 deeper ones in the pics and video, but this recipe makes 6 servings in the standard shallow creme brûlée ramekins. 

Pour the boiling water in the pan, about halfway up the sides of the ramekins. Carefully place in the oven and bake for 50-60 minutes, or until the custard slightly jiggles when shaken. 

Remove the ramekins and leave at room temperature for 15 minutes, then place in the fridge for at least 1-2 hours or until set.

Once ready to serve, sprinkle about 2 1/2 teaspoons of the swerve granular over the top of each ramekin. 

Using a kitchen torch, caramelize the swerve and allow to sit for 2 minutes until the swerve hardens. if you don’t have a torch, you can use your broiler for about 1-2 minutes, watch closely not to burn it. Enjoy! Serves 6

Notes:   If you don’t have vanilla bean paste, you can use the scrapings from a vanilla bean or use double the amount of vanilla extract.