Pain Perdu Kaya / Crème Anglaise Recipe

Assemble sandwiches

Spread about 1 tablespoon of kaya on 4 slices of bread and top with the remaining 4 slices to form 4 sandwiches. Press gently so they hold together.

Seal edges (optional)

If you want a tidier sandwich, press the edges with a fork or lightly seal by brushing a little melted butter on the edges and pressing; this helps contain the kaya during soaking and frying.

Cook

Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and 1 teaspoon neutral oil (oil raises smoking point). When butter foams and begins to brown slightly, add soaked sandwiches (see Custard Soak steps below) and fry 3–4 minutes per side, turning once, until deep golden brown and cooked through. Reduce heat if the exterior browns too quickly.

Warm dairy

In a small saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until just below simmer (steam rising, small bubbles at edges). Do not boil.

Whisk eggs and sugar

In a medium bowl, whisk together 3 whole eggs, 2 egg yolks, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract and a pinch of salt until smooth and slightly pale.

Temper eggs

Slowly pour about 1/3 of the hot milk-cream mixture into the egg mixture in a steady stream, whisking constantly to temper. Then pour the tempered egg mixture back into the saucepan with the remaining milk-cream, stirring to combine.

Thicken slightly

Return the pan to low–medium heat and cook, stirring constantly with a spatula, until the custard coats the back of a spoon and reaches about 170–175°F (77–80°C) or when it thickens slightly (it will not be as thick as finished crème anglaise). Remove from heat and let cool for 5 minutes.

Soak sandwiches

Place each kaya sandwich in a shallow dish. Pour enough warm custard over each sandwich to submerge both sides for about 20–30 seconds per side (soak time depends on bread age/thickness). Do not oversoak to the point of falling apart; you want the center moist but intact.

Warm dairy

In a small saucepan, warm 1 cup whole milk and 1/2 cup heavy cream with the scraped seeds and pod of 1 vanilla bean (or 1 tsp vanilla extract) until steaming but not boiling. Remove from heat and let sit 5 minutes to infuse if using a vanilla pod; discard pod after.

Whisk yolks and sugar

Whisk 3 egg yolks with 2 tablespoons sugar in a bowl until pale and slightly thickened.

Temper yolks

Gradually stream about 1/3 of the hot milk into the yolks while whisking, then pour the yolk mixture back into the saucepan.

Cook to nappe

Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 175°F / 80°C). Do not boil or the eggs will scramble. Remove from heat and stir in 1 teaspoon butter for sheen, if using. Strain through a fine-mesh sieve into a clean container and cool slightly. Keep warm or chill and reheat gently before serving.

Plate

When the sandwiches are golden and cooked through, transfer to a wire rack for 1 minute then to serving plates. Dust lightly with icing sugar.

Serve with crème anglaise

Pour warm or room-temperature crème anglaise on the plate beside the kaya pain perdu or drizzle over the top. Garnish with fresh berries or sliced mango and sprinkle toasted sesame or shredded coconut for a Southeast Asian touch.

Serving suggestion

Serve immediately while the toast is warm to enjoy the contrast between the crisp exterior, kaya center and silky custard sauce.