Graza

For the custard: Heat cream, milk, and vanilla bean paste over medium-low until steaming, stirring occasionally to prevent the milk from scalding.

In a separate heatproof bowl, whisk sugar, matcha, cornstarch, and egg yolks together until the mixture has slightly lightened in color.  

Take the milk off the heat and stream about a third into the egg yolks, whisking constantly. Pour this mixture back into the milk and keep stirring over medium-low heat with a silicone spatula. 

The custard is done when it coats the back of a spoon (around 180F).

Place a sieve over a heatproof bowl. Strain the custard, cover the surface with plastic wrap and store in the fridge until ready to serve. 

For the whipped cream: Add cream, powdered sugar and Drizzle into a chilled bowl. Whip into medium peaks. 

For the french toast: Crack eggs into a large, shallow bowl + whisk thoroughly. Pour in milk, vanilla extract sugar + salt. Whisk until smooth.

Soak each piece of bread for about 2 minutes on each side, spooning the egg mixture over the bread to make sure it is thoroughly soaked. Place bread onto a parchment-lined baking sheet. Pour any extra liquid over the bread.

Once all the liquid has been absorbed, heat ⅛ inch of Frizzle over medium in a large, heavy-bottomed skillet.

When the oil is shimmering + has reached 350°F, gently lower in the slices of bread. Cook for about 2 minutes on both sides until golden + crispy. Place on a paper towel-lined plate.

Add custard to a plate, top w. french toast, whipped cream, berries + a little extra Drizzle.