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Lemon pastry cream French toast

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 1 portion


  • 3 whole eggs
  • 1/2 cup granulated sugar
  • 4 tbsp flour
  • 2 cups milk
  • 4 tbsp unsalted butter
  • Juice of 1 small lemon
  • 2 slices chocolate French brioche
  • 1 tbsp Madagascar Vanilla Sugar
  • 3 allspice berries
  • 3 juniper berries
  • 3 cloves
  • 4 whole eggs
  • 1/2 cup milk
  • 1/4 stick unsalted butter, melted
  • Berries, maple syrup and/or chopped hazelnuts


  • To make the pastry cream, put the eggs and the sugar in a pan. Place pan on the counter (*not* on the stove). Mix until well combined. Add flour in stages, stirring well after each added tbsp. Add the milk in stages as well, stirring continuously until the mixture is homogeneous. Put the pan on the stove over a medium heat, stirring continuously. The mixture will start to thicken. Once the cream has thickened, cook for another 1-2minutes, stirring repeatedly. Take the pan out of the stove. Cut 4tbsp butter in small pieces and add to cream, stirring continuously until well combined. Lastly, add the vanilla extract and the lemon juice. Allow cream to cool slightly. Taste and add more lemon juice, if desired.
  • Put the allspice berries, juniper berries and cloves in a mortar and pestle and grind them to a powder. Put the spice mix in a mixing bowl along with the Madagascar Vanilla Sugar. Add 4 eggs and 1/4 cup milk and mix until smooth and airy using a hand mixer/stand mixer. Dip the chocolate French brioche slices into the egg & milk mixture and fry them in melted butter in a non-stick pan over a medium heat until golden brown, turning them once during cooking.
  • Fill the slices of French toast with pastry cream, cut in half, and serve warm with sliced berries and chopped hazelnuts on top and/or drizzled with maple syrup.
  • Enjoy!