Luckily Andrew has had an espresso maker for a couple of years, and we had one of these milk frothers, but I wanted warm milk, and better foam. I ordered this automatic milk frother/steamer/cappuccino maker before we even left Rome. It took us a couple times to figure out the correct amount of milk (the top line is just to heat milk, you have to fill it to one of the bottom two lines if you are foaming milk, otherwise it will spill over and cause extra post vacation blues) but once that was fixed, we have been huge fans.
Last Sunday I used some of the left over brioche bread from stuffed french toast to make caramelized brioche dippers.
The recipe called for caramelizing the sugar in a pan, but I thought I would try it with my kitchen torch, which I try to use every chance I get. I ended up making one batch with the kitchen torch, and one the normal way, both work, but both end up with slightly different taste.
2 T butter
1 slice brioche, cut into ¾-inch strips
¼ cup sugar
Pinch of kosher salt
- Heat butter in a small skillet over medium heat until it begins to foam.
- Add brioche and coat each side with butter.
- Cook until golden brown on all sides, about 3 minutes total. Transfer to paper towels and let drain.
- Wipe out skillet and sprinkle with sugar and salt; set over medium heat.
- Cook (undisturbed) until edges of sugar begin to melt, about 1 minute. Stir sugar, bringing edges in toward the center to prevent burned spots, and continue cooking until all sugar is melted and turns amber color, about 4 minutes.
- Add brioche and quickly turn to coat all sides in caramel, about 30 seconds. Transfer to a parchment-lined rimmed baking sheet and let cool.