Hong Kong Custard French Toast (Print Version)
# Ingredients:
→ Filling
01 -
0.5 to 0.75 salted duck egg yolks
02 -
0.13 tablespoon milk powder
03 -
0.5 tablespoons cornstarch
04 -
1 tablespoon softened salted butter (if using unsalted, add 1/4 tsp salt)
05 -
0.13 cup powdered confectioners sugar
06 -
0.25 teaspoon vanilla extract
07 -
0.06 teaspoon turmeric for color (optional)
→ French toast
08 -
1.25 to 1.5 1” thick slices milk bread (or 2-3 standard slices of bread, with crusts removed, ideally slightly stale)
09 -
0.5 cups whole milk
10 -
1.5 eggs
11 -
0.06 teaspoon salt
12 -
0.25 teaspoon vanilla extract
13 -
Butter, for cooking
14 -
0.06 cup sweetened condensed milk, for sealing toasts and drizzling
# Instructions:
01 -
Add the salted duck egg yolks into a small bowl, mash up with a fork until smooth, and add the powdered milk and cornstarch. Then add the butter, powdered sugar, vanilla, salt (if using), and turmeric (if using). Continue mixing and mashing until smooth.
02 -
Whisk the eggs thoroughly in a large bowl. Add the milk, salt, and vanilla extract. Whisk to combine.
03 -
Cut the thick slices of bread almost all the way in half horizontally, leaving one edge attached. Press down on the inside of the bottom piece of bread, creating a pocket in the center. Spread a thin layer of sweetened condensed milk around edges, acting as a glue to seal toast. Place 2 to 3 tablespoons of the egg custard filling in the center of the bread. Place the top piece of the bread over it. Press the edges gently to seal. Set aside and assemble the remaining pieces in the same way.
04 -
Cook one toast at a time. Heat 1 tablespoon of butter in a nonstick pan over medium heat until hot and bubbling. When the pan is hot and almost ready to use, dip an assembled toast in the batter mixture, submerging and soaking both sides for about 20 seconds each. Remove from batter, allowing excess batter to drip off, and quickly add it to the hot pan. Cook about 2 minutes per side, adjusting heat as needed and flipping carefully. Once done, transfer to a serving plate. Cook the rest of the toasts using the same method, adding more butter between batches as needed.
05 -
Serve immediately with extra butter and sweetened condensed milk. Add a piece of butter onto the hot toast if desired. Drizzle condensed milk over the toast before eating.
# Notes:
01 -
If using whole cooked salted duck eggs, slice the eggs in half and scoop out the yolks. If using raw packaged salted duck yolks, bake them at 350°F (176°C) for 10 minutes.
02 -
For a mild taste, use 2 salted duck yolks. For a stronger and savory flavor, use 3 yolks.
03 -
If using very stale bread, consider slicing it all the way through as it might be harder to keep the bread attached during cooking.
04 -
If using fresh bread, toast it beforehand for a better texture.
05 -
This recipe was updated on April 11, 2025, to refine the milk and egg ratio.