This recipe is an example of how Ngam chef Hong Thaimee introduces New Yorkers to traditional Thai flavors through the lens of a professional American kitchen. Spiced and warming Thai tea, infused into fresh pears and egg custard, gives Hong’s take on traditional French toast a Southeast Asian kick. Topped with sweet condensed milk and poached Bosc pears from Migliorelli Farm, this brunch special at Ngam is a decadent and seasonal treat. Hong supports regional farming, made possible through friends at FarmersWeb, an e-commerce platform connecting wholesale buyers to local farmers.
Ngam is a modern Thai restaurant located in New York’s East Village.
- 8 cups water
- 2 cups loose Thai tea
- 1 cup turbinado sugar
- 4 Bosc pears peeled and cored
- 1 cup brewed Thai tea (4 tablespoons loose Thai tea with 1 cup of water)
- 3 large eggs
- 2 tablespoons turbinado sugar
- 2 tablespoons condensed milk
- a pinch of salt
- 1 8 1/2 inch piece sliced brioche or challah bread
- 4 tablespoons butter
- powdered sugar and condensed milk, to garnish
For the poached pears
- In a 4-quart saucepan, bring water to a boil. Once it boils, turn the heat off. Mix tea and sugar into hot water and let it steep for at least 15 minutes, making sure all sugar is dissolved. Strain tea and discard tea leaves.
- Poach the pears in the tea liquid for about 30 minutes or until the pears are tender.
For the French toast
- In a medium sized mixing bowl, whisk together brewed Thai tea, eggs, turbinado sugar, condensed milk and salt.
- Dip bread into mixture and allow to soak for 30 seconds on each side.
- Melt 1 tablespoon of butter in a 10-inch sauté pan on medium heat high. Then, place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 minutes per side. Serve immediately with Thai tea poached pear with a sprinkle of powder sugar and condensed milk.
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