BTS (Better Than Sex) Dessert - Pain Perdu (Brioche French Toast) with Pandan & Coconut Ice Cream and Palm Sugar Syrup

This BTS dessert is the signature dessert of House, a Thai restaurant in Surry Hills, Sydney that specialises in spicy street food of Isaan in north-eastern Thailand.

I had my first glimpse of this dessert at Billy's blog and couldn't get the image of this dessert out of my mind. My immediate thought was, "It's not difficult to replicate this dessert at home."

There are three simple components in this dessert, pain perdu (brioche french toast), an easy no-churn pandan & coconut with condensed milk ice cream and palm sugar syrup.

You can use store-bought brioche but I waited until I made my Brioche and used half of the brioche loaf to make pain perdu for this BTS dessert and I used the other half to make Brioche French Toast with Maple-Banana Sauce for breakfast.

Although I tweeted a picture of this dessert in July, I must apologise that it took me almost three months to finally have the chance to share this great dessert with all of you.

So, is this dessert really better than sex? I will leave it to you to try it and let me know.

Pain Perdu (Brioche French Toast) Recipe

Ingredients

6 thick slices brioche (Recipe HERE)
2 eggs
100 ml pouring cream
80 g unsalted butter

Method

1. Beat the eggs into cream and pour into a wide bowl.
2. Working with 2 slices at a time, dip brioche in the bowl and turn to coat.
3. Heat a little butter in a fry pan over medium heat. Cook the brioche for 1-2 minutes on each side until crisp and golden. Keep warm. Repeat with the remaining butter and brioche.

Pandan and Coconut Ice Cream Recipe

Ingredients

395 g sweetened condensed milk
300 ml thickened cream
270 ml coconut milk
1 tsp pandan essense
1/4 tsp pandan paste

Method

1. Combine all ingredients in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a trail on the surface.
2. Pour the mixture into a covered container, stick it in the freezer.

Palm Sugar Syrup Recipe

Ingredients

3/4 cup (200 g) palm sugar
1/3 cup (110 g) caster sugar

Method

1. Place palm sugar in a saucepan with 1/2 cup water. Cook over medium heat, stirring, until sugar dissolves. Add caster sugar and stir until dissolved. Remove saucepan from heat and strain syrup through a fine sieve.