Rum brioche, salted butter caramel

Ingredients

• 50 cl of semi-skimmed milk
• 4 eggs
• 80 g caster sugar
• 5 cl of dark rum
• 8 slices of brioche from the day before
• 40g butter
• 130 g of thick Bresse cream

• caramel

• 100g caster sugar
• 20 cl of liquid cream (50% fat)
• 50g butter
• 1 teaspoon(s) of Guérande salt

Preparation

1. Mix the milk, eggs, sugar and rum.

2. Dip the brioche slices in it for 5 minutes on each side.

3. Prepare the caramel. Heat a saucepan over low heat. Pour in the caster sugar and make a dry caramel then add the cold liquid cream and the butter. Cook for 7 to 10 minutes, whisking, until the mixture thickens.

4. The mixture should be very smooth. Add the Guérande salt and remove.

5. Heat the butter in a pan, place the soaked brioche slices. Let each side brown over medium heat for 1 minute.

6. Place 1 slice of brioche on each plate then top with salted butter caramel.

7. Serve with thick Bresse cream.