To work, the milk must have a very high fat content (at least 3.6g per 100ml) – preferably direct from a farm.
- 1 litre milk
- 250 ml pouring cream
- sliced bread
- honey or sugar, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 1 hour
Place the milk and cream in a small saucepan over low heat for 15 minutes or until a thick skin forms. Set aside until room temperature, then refrigerate until cold.
Using a slotted spoon, remove thick skin from milk and spoon over the slices of bread. Drizzle with honey or sprinkle with sugar to serve.
As seen in Feast magazine, Issue 10, pg 88.
Photography by John Reyment.