1/2 cup all-purpose flour
1/2 cup butter
1 cup heavy cream
2 eggs
1 tablespoon soy sauce
1 tablespoon white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
3 tablespoons distilled white vinegar
1 tablespoon distilled white vinegar
1 teaspoon lemon juice
1 cup milk
2 teaspoons orange zest
1 teaspoon vanilla extract
Melt butter in a small saucepan over medium heat. Reserve 2 tablespoons butter for garnishing. Fry cream in large skillet until crisp. Set aside 1/2 cup butter.
In a large bowl, beat egg yolks until frothy, gradually adding flour, an egg yolk at a time, beating as needed. Place cream in water and continue beating until thickened. Spoon into French toast. Cover and refrigerate at least 8 hours for pudding to harden.
Stir optional cold herbs and spices into egg yolk mixture; stirring just until started. Shape into 1 inch rings and place 1 inch apart on each slice of French toast. Place on serving platter.
Pour cream mixture over slices. Garnish with orange zest, vanilla extract and remaining 1 tablespoon butter. Serve with a slice of lemon drizzle or whipped cream. Serve immediately. Temporarily drizzle filling with remaining 1 tablespoon butter. Chill indefinitely. Transfer to serving dish. Arrange sliced slices on top of dish. Cover and refrigerate until at least 4 hours for pudding to harden before serving.