Monte Cristo with Strawberry Habanero Jam
You can never have too many main course recipes, so give Monte Cristo with Strawberry Habanero Jam a try. This recipe makes 4 servings with 1743 calories, 48g of protein, and 63g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. 301 person found this recipe to be delicious and satisfying. Head to the store and pick up eggs, granulated sugar, granulated sugar, and a few other things to make it today. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 30 minutes.
Watch how to make this recipe.
For the strawberry habanero jam: In a 4-quart saucepan set over medium heat, add the sugar, orange zest and juice, and stir until the sugar dissolves. Turn the heat up to high and add the strawberries and habanero. Bring to a boil, stirring often, until the temperature reaches 200 degrees F on a candy thermometer. Once the jam has reached that temperature, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week.
For the custard: In a baking dish, whisk together the, milk, salt, sugar, nutmeg and eggs. Reserve.
For the sandwich build: Preheat a griddle over medium heat. Top a slice of Texas toast with a slice of cheese, one-quarter of the ham, a second piece of cheese and the second slice of toast. Dip the sandwiches into the custard, letting the excess drip off.
Add some butter to the griddle and gently pan fry each sandwich until golden brown, 2 to 3 minutes each side.
Remove from the griddle, dust with some powdered sugar, if using, and serve some strawberry habanero jam on the side.