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Coconut cremas French Toasts infused with Haitian rum. | tchakayiti.com

Boozy Haitian coconut cremas French Toasts

These French toasts are dipped in Haiti's favorite Holiday drink: cremas, a creamy coconut rum drink. They're decadently boozy.

To prepare them you will first need to grab the cremas recipe by clicking here.

Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

For the eggy batter

  • cup prepared cremas
  • 2 eggs
  • ¼ tsp nutmeg
  • 1 tsp vanilla
  • ½ stick of butter for cooking

For the coconut whipped cream sauce

  • 1 part cold whipping cream
  • 1 part cold coconut milk
  • Splash of cremas

For the raisin sauce

  • ½ cup water
  • ½ cup brown sugar
  • ½ cup raisins
  • ¼ tsp salt
  • 1 tsp apple cider vinegar
  • ½ tbsp cornstarch
  • 1 tbsp butter
  • Splash of dark Haitian rum

For the toasted coconut

  • ½ cup of grated unsweetened coconut

Putting it all together

  • 1 brioche bread sliced thickly
  • Prepared custard
  • Prepared raisin sauce
  • Prepared coconut whipped cream sauce
  • Toasted coconut
  • Cremas for topping or dipping

Instructions

For the eggy batter

  1. Whisk the eggs, nutmeg and vanilla into the prepared cremas
  2. Let sit for at least 20 minutes for the flavors to fully develop

For the coconut whipped cream sauce

  1. In a cold bowl, mix the cold whipping cream and coconut milk
  2. Whisk until the mixture thickens like a chantilly
  3. Put in the fridge while you prepare the remaining layers
  4. Finish with a splash of cremas right before serving. Please note that the cremas will loosen the chantilly a bit

For the raisin sauce

  1. In a saucepan, combine the brown sugar and the water
  2. Simmer until the sugar dissolves completely and turns an amber color
  3. Mix in the raisins, butter, apple cider and salt
  4. Simmer on medium until the raisins plump up
  5. In a bowl, dissolve the cornstarch in 1 tbsp of dark rum
  6. Add that mixture to the raisins and let thicken for about 3 minutes
  7. Finish with a splash of rum to taste

For the toasted coconut

  1. Toast the coconut on low in a heated nonstick pan mixing continuously to keep it from burning. They will turn golden crispy in no time so be sure to watch the pan.

Putting it all together

  1. Dip the brioche slices into the prepared eggy batter
  2. Let them soak for 1-2 minutes on each side so they can fully absorb the custard
  3. In the meantime, melt the butter in a non-stick pan
  4. Add the brioche slices to the pan
  5. Cook until golden on each side
  6. Serve hot with the whipped cream, raisin sauce and toasted coconut

Recipe Notes

I used a butter brioche bread for this recipe because I wanted them to be pillow soft. Feel free to substitute state sliced bread or French baguette to your taste.