Step by step method

1. Make the Custard:

2. 1. In a saucepan, whisk together egg yolks, sugar, cornstarch, milk, and vanilla extract until smooth.
3. 2. Place over medium heat and cook, stirring constantly, until thickened to a pudding-like consistency.
4. 3. Remove from heat and stir in Stork Baking Margarine until fully incorporated.
5. 4. Strain through a fine sieve for smoothness.
6. 5. Cover with cling film (pressing directly onto the surface) and refrigerate until cooled and set.

7. Prepare the French Toast:

8. 6. In a shallow bowl, whisk together eggs, milk, vanilla, cinnamon, cardamom, and salt.
9. 7. Heat a non-stick skillet over medium heat. Add a small amount of Stork Baking Margarine.
10. 8. Dip each brioche slice into the egg mixture, soaking for about 30 seconds on each side.
11. 9. Cook the soaked slices until golden brown on both sides. Transfer to a serving plate.

12. Assemble & Brûlée:

13. 10. Once the custard is set, transfer it to a piping bag (or use a ziplock bag with the tip cut off).
14. 11. Pipe a generous layer onto each slice of French toast.
15. 12. Sprinkle a thin layer of granulated sugar over the custard.
16. 13. Caramelise the sugar using a kitchen blowtorch, or place under a hot oven grill for 1–2 minutes. Watch closely to avoid burning.

17. Garnish & Serve:

18. 14. Drizzle with passionfruit pulp.

19. 15. Garnish with fresh thyme leaves (optional).

20. 16. Serve immediately and enjoy!