Our first application of powdered French Toast was with a sweet custard and blueberries. The blueberry sauce was made with baked blueberries thickened with a bit of tapioca starch. The berries themselves are fresh and lightly glazed with cold blueberry sauce. The custard is a blend of cream and milk enriched with egg yolk, sweetened with sugar, and thickened with carrageenan. This could work as a full-blown dessert, but in this smaller size, it fills the role of a pre-dessert, a great introduction to the sweeter part of the meal.
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