Toast Custard with Chocolate Parfait and Lychee Puree

This recipe from Sydney Chef Brent Savage of Bentley Restaurant & Bar was for sometime a signature on the menu. Brent, however believes that all dishes need to change, as the restaurant and other dishes on the menu evolve. Nothing is static.

On Saturday 14th January 2011, I was fortunate enough to watch Brent cook three dishes in a Cuisine NOW masterclass at the Radisson Hotel. Chef was kind enough to give permission for me to share this recipe with you. MC Simon Thomsen described this Toast Custard as a grown up bread and butter pudding. Chef gave the nod yes that bread and butter pudding was certainly part of the inspiration. During the class Savage used some equipment not available to the home cook, but the recipe has been translated for the domestic kitchen.

Toast Custard with Chocolate Parfait and Lychee Puree

Spoon the lychee puree onto the plate. Sprinkle the chopped cocoa crumbs over lychee puree. Place toast custard and chocolate parfait alternatively on top of the puree and crumbs. Garnish with baby basil

Toast Custard

1/2 loaf sourdough bread
700 ml milk
110g sugar
5 egg yolks
2 egg whites
3 sheets gelatin (Titanium) softened

Pre-heat the over to 140C. Slice bread into 2cm thick slices. Place on tray in oven for 10 minutes to dry out, then toast under grill to create burn toast (black edges, with dark brown colouring). In a saucepan, bring milk and toast to the boil. Set asid for 20 minutes. Strain milk, and discard the toast. Place milk back in saucepan on stove, and add softened gelatin until dissolved. In a separate bowl, whisk sugar, egg yolks, and whites together. Add infused milk into the egg mixture and combine. Line a 15 x 10 x 3cm tray with baking paper. Pour mixture into tray, and cover with foil. Place in oven for 20 minutes, until custard has set. Cool in refrigerator. Remove custard from tray and break into rough pieces, ready to serve.

Chocolate Parfait

100g chocolate (70% couverture)
75g egg yolk
80g sugar
30g glucose
500ml cream – whipped
7.5f gelatin – softened
30g cocoa

Whist together egg yolks and sugar. Over a double boiler melt the glucose, chocolate, cocoa and softened gelatin together until all ingredients are dissolved. Combine the egg yolks and cool to room temperature. Fold the whipped cream into the mixture. Line a 15 x 10 x 3cm tray with cling film, place mixture in lined tray and freeze. Remove from tray, and break into rough pieces, similar to custard. Place back in freezer to store, ready to serve.

Lychee Puree

300g fresh peeled lychees (seeds removed)
70ml sugar syrup
3.5g agar agar

In an upgright blender, blend the sugar syrup and lychees until smooth. Pour into saucepan, add agar agar and bring to the boil for 2 minutes. Transfer to bowl, and chill over ice until formed into a hard jelly. Remove from the bowl and place back into the blender. Blend into a smooth puree, ready to serve.

Cocoa Crumbs

70g butter
45g sugar
25g egg whites
100g cocoa

Pre-heat the oven to 170C. In a mixer, cream the butter and sugar together. Add the egg whites, and continue to mix for 2 minutes. Fold in the cocoa. Spread the mixture onto a tray lined with baking paper, to 1/2cm thickness. Place in oven for 12 minutes. Remove and allow to cool. Once cool, chop into small pieces ready to serve.


Spoon the lychee puree onto the serving plate. Sprinkle the chopped cocoa crumbs over the lychee puree. Place toast custard and chocolate parfait alternatively on top of the puree and crumbs. Garnish with baby basil.

Brent Savage started his career working in the Blue Mountains under Phillip Searle at Vulcan’s before moving to Sydney to work at Marque Restaurant. From there he left to open Andrew McConnell’s Mrs Jones before returning to Sydney where he was employed as head Chef at Moog Wine + Food. During his time there Savage created a reputation for creating modern, cutting edge fodo that later contributed to him being name the inaugral SMH ‘chef of the year’.

Savage has a unique cooking style combing modern techniques with the diverse flavours of Australian produce. With a particular emphasis on contrast using flavour and texture, the balance of Savage’s food is both exciting and innovative.

Bentley Restaurant & Bar opened in 2006. It has been recognised as one of the most dynamic eating and drinking experiences in the country.

Bentley Restaurant & Bar
320 Crown St
Surry Hills NSW 2010
+61 (2) 9332 2344

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Comments for this article

2 Responses to “Toast Custard with Chocolate Parfait and Lychee Puree”

  1. Buggles and Squeak says:
    February 28, 2011 at 9:43 pm

    This is by far my favourite Bentley dessert. Looks beautiful, tastes better.
    Phillip Searle has mentored some amazing chefs, he really is the godfather of Modern Australian cuisine & Vulcans still rates as one of our all time favourite restaurants.

    • Rebecca Varidel
      Rebecca Varidel says:
      March 1, 2011 at 3:14 am

      Brent told me that he’s taken it off the menu. Agree that Phillip Searle is one of the founding fathers of Australian cuisine.

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