Custard Brioche Creme Brûlée

1: Heat milk on medium heat until perimeter bubbles and steams.

2: In a heatproof bowl, combine granulated sugar, corn starch, egg yolks, and salt. Mix with a whisk until fully combined.

3: Slowly add approximately 1/4 of the heated milk to the egg mixture while whisking quickly.

4: Gradually add the rest of the heated milk while whisking.

5: Place the custard mixture back in the pot and cook on medium heat for around 6 minutes until thickened, whisking constantly.

6: Once thickened, remove from heat, add cold butter and vanilla, strain, and cover with Saran Wrap to prevent skin from forming.

7: Refrigerate for 2 hours or until set. Whisk before serving.

8: Heat a non-stick frying pan on medium heat.

9: Combine egg, sugar, heavy whipping cream, vanilla, and salt in a shallow dish.

10: Dunk brioche into the mixture, saturating both sides.

11: Melt butter in the pan and fry the brioche until browned, about 2-3 minutes per side.

12: Place toast on a plate, topped with custard cream and sprinkle with granulated sugar.

13: Torch the sugar until caramelized, and serve immediately.