Cooking with Wine

Combine eggs, salt, sugar, zest, and orange juice in a metal or glass bowl that can be used as a double boiler (or bain-marie). Whisk for a couple of minutes or until the egg mixture becomes pale and combined. The mixture should be smooth. Place the bowl over a small saucepan of simmering (not hard boiling) water and continue to whisk.
When the mixture starts to warm and loosen, start adding the butter, a piece or two at a time for the first two times, whisking constantly. When all the butter is added and incorporated, keep whisking until it thickens (about 5-10 minutes). The mixture should NEVER boil during this process!
Once thickened, remove from the heat and strain through a sieve into a storage container and let it cool. Extra curd will keep for about two weeks in the refrigerator in an air-tight container.
Prepare the Chocolate Sauce** (make in advance – see note)
Sift the cocoa powder into a medium bowl and set aside.
Combine the sugar, salt, and water in a saucepan and whisk over low heat until the sugar has dissolved. Next, bring the mixture to a boil over medium heat and immediately pour the sugar mixture over the bowl of cocoa powder whisking to combine.
Return the entire contents to the saucepan and whisk in the orange liqueur over medium heat. Continue to whisk and add the crème fraîche or sour cream. Heat until it just starts to bubble, then remove to a container to cool at room temperature.
Prepare the Vanilla Mascarpone Cream
In a mixing bowl, beat heavy cream until stiff peaks form.
Add mascarpone, confectioners sugar, and vanilla extract and mix on low until just combined, thick and light light whipped cream. Be careful to not over beat the cream or it will begin to separate.
Keep the whipped cream in the fridge until the french toast is ready to serve.
Make the French Toast
Combine the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a bowl and whisk until thoroughly combined. Lay out ¼ of the crushed corn flakes on a plate. Using a pan, melt 1 Tbsp of butter over medium to medium-low heat. Dip the bread into the milk mixture and soak for a few seconds, flip, and dip again. Don’t soak for too long or the bread will fall apart. Let the excess liquid drip off the bread then gently and immediately transfer it to the corn flakes. Coat the bread with the crushed corn flakes on both sides.
Next, carefully add the bread to the pan and cook for about 3 minutes per side or until browned. Add small amounts of additional butter as necessary to promote browning of the cornflakes. Remove to a sheet tray and repeat with the other three pieces of bread, wiping the pan as needed so you don’t end up with burned corn flakes.
These can be served immediately with the garnishes as desired or can be kept warm on a sheet tray in a 185°F oven for up to an hour before serving.