Matcha Crème Brulee Toast (มัทฉะเครมบูเล่โทสต์)

1.Use a knife to score the bread slightly from the edges, being careful not to cut through. Press down the bread with your fingers to create a hollow for the custard filling.

2.Brush the bread with melted butter evenly and bake at 180°C for 10 minutes. Set aside to cool.

3.To make the custard, whisk the egg yolks and sugar until well combined. Add cornstarch and matcha powder, whisking until smooth. Then add the whipping cream and fresh milk.

4.Heat the mixture over low heat, stirring constantly with a whisk until it thickens and becomes creamy.

5.Remove the custard from the heat and place the bowl in a cold water bath to cool. Once cooled, transfer the custard into a piping bag.

6.Pipe the custard evenly onto each slice of bread, smoothing the top.

7.Sprinkle granulated sugar evenly over the custard, then use a kitchen torch to caramelize the sugar, creating a crispy caramel crust.

8.Serve the toast on a plate, garnished with whipped cream, fresh strawberries, mint leaves, and a light dusting of icing sugar.