Korean Cream Cheese Garlic Bread

🔥 Prep

• Slice the 4 brioche rolls in a star pattern, cutting about 2/3 depth without cutting through the bottom.
• Soften the 200 g cream cheese at room temperature, then place in a bowl.
• Mince the 6 cloves of garlic finely.
• Measure out 100 g unsalted butter and melt it in a small saucepan.
• In a mixing bowl, combine the softened cream cheese, 30 ml condensed milk, 25 g granulated sugar, and 0.5 tsp salt until smooth.
• In another bowl, whisk together 1 egg and 30 ml heavy cream, then stir in the melted butter, minced garlic, and 1 tbsp dried parsley to make the garlic butter custard.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F).
• 2. Spoon the sweetened cream cheese filling into the star-cut pockets of each brioche roll, distributing evenly.
• 3. Place the filled rolls on a baking sheet lined with parchment paper.
• 4. Dip each roll into the garlic butter custard, turning to coat all sides, then return to the sheet.
• 5. Bake the rolls in the preheated oven for 12-15 minutes until the tops are golden brown and the custard is set.
• 6. Remove from the oven and let rest for 2 minutes before serving.

🔥 Serve

• Arrange the Korean Cream Cheese Garlic Bread on a serving platter, drizzling any remaining garlic butter custard over the top.
• Serve warm with a side of pickled radish or a simple cucumber salad.
• Pair with a glass of cold milk or iced green tea for contrast.