Discover Pandora’s Box: Unravel the Mysteries Within

Ingredients for Pandora's box

• 1 vanilla bean

• 480 ml full-fat milk

• 15 ml loose chamomile tea

• 5 large egg yolks

• 60 ml honey

• 50 g caster sugar

• 39 g plain flour

• 15 ml custard powder (find online, or replace with another 15 ml flour)

• 54 g unsalted butter, softened

• 1 approximately 28 cm loaf hokkaido milk bread or rectangular brioche

• 180 ml full-fat milk

• 1 large egg

• 30 g light brown sugar

• 0.5 g ground cinnamon

• 0.5 g salt

• caster sugar, for coating

• unsalted butter, for frying

• tart berries—raspberries, strawberries, blueberries—to sprinkle on top

How to make Pandora's box

1. Split the vanilla bean in half lengthwise and scrape out all the seeds. Combine the pod, seeds, and milk in a medium saucepan and set it over medium-low heat, stirring occasionally to prevent scalding. When the mixture is almost simmering, turn off the heat. Place a sieve over the saucepan so that it dips into the milk but doesn’t touch the bottom, then add the chamomile tea. Let steep for 5 minutes.

2. In a medium bowl, using a handheld mixer or whisk, whisk the egg yolks, honey, and sugar until thick and velvety, about 2 minutes, until you see ribbons fall from the whisk. Add the flour and custard powder, then whisk until lump-free. Remove the chamomile and vanilla pods from the milk, then slowly pour 120 ml of the hot milk into the yolk mixture, whisking constantly until combined.

3. Add the yolk mixture back to the saucepan, then set it over medium-low heat. Whisking constantly, let the mixture bubble gently until you have a thick custard. If lumps start forming on the sides of the pan, take the pot off the heat and whisk to blend. Turn off the heat and whisk in the unsalted butter, one tablespoon at a time, until evenly incorporated. Let cool slightly, then transfer to an airtight container and chill in the fridge for at least 6 hours or overnight. The custard can be made a couple of days in advance.

4. Using a serrated knife, remove the crust from the bread on all sides, then cut the loaf into two 13 cm cubes, aiming to keep the edges as straight as possible.

5. In a large bowl, whisk together the milk, egg, brown sugar, cinnamon, and salt. On a rimmed baking tray, scatter a thin layer of granulated sugar. Working one at a time, dip the bread cubes in the milk mixture for just a couple of seconds on each side, then place them on the baking tray. Using a spoon, scatter a generous but even layer of granulated sugar over each side of the cubes, ensuring a good coating for a hardened caramel shell.

6. Set a nonstick frying pan over medium-low heat and add enough butter to thinly coat the surface. Use a flat spatula to gently place the coated bread cubes in the frying pan and fry on each side until the sugar is golden brown and caramelised. If you see burned sugar forming in the frying pan, remove it with a spoon, adding more butter as needed.

7. Let the cubes cool slightly on a cooling rack, allowing the caramel to harden for a few minutes. They can be made up to 15 minutes before serving but no longer.

8. Just before serving, cut a 5 cm hole on one side of each cube and remove about half of the bread from the interior (chopsticks work well for this task). Using a piping bag or a plastic bag with a cut hole, squeeze the chilled custard inside to fill the cavity to the top.

9. Sprinkle with tart berries (such as blueberries, raspberries, or strawberries) and a dusting of powdered sugar. Serve and enjoy!

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.