HONG KONG TOAST
By Andrew Chau and Bin Chen, The Boba Guys
Difficulty: Easy | Time: 25 minutes | Makes: 1 serving (plus extra caramel)
A rich, sweet snack inspired by Hong Kong–style tea shops. Serve with milk tea.
• 1 cup white sugar
• 1 1/4 cups heavy cream
• 1-inch slice of brioche
• 1 tablespoon softened butter
• 2 tablespoons condensed milk (preferably organic)
1. Make the caramel: Add the sugar to a 5-quart saucepan set over medium heat. Once the sugar starts to melt and form beads on the side of the pan, carefully swirl to wash them down the sides. Don’t try to use a fork or chopstick to try to stir or scrape down the sides of the pan—the sugar will stick and crystallize.
2. When the sugar turns a medium-dark amber (the color of steeped red tea), slowly pour in the cream. It will bubble up and thicken. Reduce the heat to medium-low. Cook until the caramel is fully dissolved into the cream. Remove from heat and allow to cool to room temperature.
3. To assemble the toast, brush the softened butter on both sides of the brioche. Warm a skillet over medium-low heat and add the toast. Carefully brown both sides. Remove the toast to a plate and spoon on a thick ribbon of the caramel sauce and condensed milk. Serve while still warm, with a knife and fork.
Photo by Chris Rochelle / CHOW.com