- hand-held blow torch
- jelly roll pan & cooling rack
Adapted from Anthony Myint and Karen Leibowitz’s Mission Street Food: Recipes and Ideas from an Improbable Restaurant.
|Slice bread into 3/4” to 1” slabs. Spread 2 tablespoons of butter on each slice of bread. (Anthony and Karen write “It’s okay. This is dessert.”)|
|Toast or bake bread until edges are brown. Dip each piece into a plate of sugar to coat, sprinkle extra to even it out. Lay out toast on a metal rack over a cookie sheet.|
|Set the torch to its maximum setting and char the sugar 2-3 inches away, avoiding the edges, using a consistent motion to even out the char. Stop when you reach a medium brown color; the color may continue to deepen.|
|Whisk the condensed milk into the half and half to taste. Plate each piece of toast onto a pool of the sweetened milk mixture.|
source: Mission Street Food
The MSF book lists multiple variations to this base recipe.