ST. LOUIS — Crème Brulee French Toast with Strawberry Compote

3 one-inch slices of Brioche

Custard

1 Pint Cream

1 Cup Milk

3/4 Cup Sugar

6 Eggs

1/2 T Cinnamon

1/4 T Nutmeg

Whisk custard ingredients together. Soak Brioche in custard mixture. Toast on each side in a skillet until golden brown. Fill or top with Pastry Cream. Finish with Strawberry Compote. Serves 3.

 Pastry Cream

2 Cups Milk

1/2 Cup Sugar

3 Eggs

1/4 Cup Cornstarch

1 Tsp Vanilla

Whisk Sugar, Eggs and Cornstarch together. Bring milk and vanilla to a simmer. Temper egg mixture with a few ounces of the warm milk mixture. Add all ingredients together until bubbly and thick.

Strawberry Compote

1 Pound Strawberries

2 Tbl Sugar

3 Tbl Orange Juice

3 Tbl Water

Combine all ingredients in a saucepan. Simmer on low until bubbly and slightly thick.

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ST. LOUIS - IN-HOUSE ROAST BEEF with STEAK RUB Ingredients Steak rub Paprika -1 TBSP Cracked Peppercorn - 1TBSP Chili Powder -1 TSP Coarse Salt- 2 TBSP Sugar - 1TSP Ground Coriander -1/2 TSP Dry Thyme -1/2 TSP Granulated Garlic - 1/4 TSP Granulated Garlic - 1/4 TSP Eye of Round Roast - 3-4 LB Olive Oil - 1 TBLE Directions 1) Mix together the dry spices 2) Rub the olive oil on the roast and cover it with the mixed spices, gently massaging it into the meat.

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