Caramelized pain perdu with orange blossom jam, cardamom cream

Ingredients

For the cream

• 3 cardamom pods
• 25 cl whipping cream
• 1 tablespoon icing sugar

For the orange caramel

• 200 g of Orange & Orange Blossom jam or Bitter Orange
• 65 g unsalted butter

For the brioche

• 4 thick slices of brioche
• 25 cl whole milk
• 3 whole eggs

Instructions

Open the cardamom pods, remove the seeds and let them infuse overnight in the cream. Remove them the next day and whip the cream with an electric mixer along with the icing sugar. Keep chilled.

Heat the butter in a pan and add the Orange & Orange Blossom jam or Bitter Orange. Let it melt gently, taking care not to "burn" the caramel.

Beat the whole eggs, add the milk. Quickly dip the brioche into the mixture and brown it over very low heat in the orange caramel.

Serve with the whipped cream and a few citrus segments.