Butterscotch Monte Cristo (มอนเตคริสโตบัตเตอร์สก็อต)

1.To make the soy milk custard, whisk together the egg yolk, brown sugar, and sugar until combined. Add the cornstarch and mix until smooth. Gradually add the soy milk along with vanilla and salt. Cook over medium heat, stirring constantly, until thickened and smooth. Remove from the heat, stir in the butter until melted, and let cool completely.

2.For the sweet potato filling, mash the roasted Japanese sweet potato until slightly chunky. Season with honey and a little salt, then mix well.

3.Prepare the egg coating by whisking together the eggs, sugar, soy milk, and salt until smooth. Set aside.

4.Spread the soy milk custard evenly over 3 slices of butterscotch bread.

5.Spread the sweet potato filling over another 3 slices of bread, then place them on top of the custard layer. Cover with the remaining bread slices to make 3 sandwiches.

6.Dip each sandwich into the egg mixture, allowing the outer bread to absorb the coating. Rest briefly on a wire rack.

7.Heat a pan over medium heat and add a little butter. Cook the sandwiches one at a time until golden brown on both sides and heated through.

8.Let the sandwiches rest briefly on a wire rack, dust with kinako powder, slice in half, and serve warm or at room temperature.