Make the Custard: In a medium mixing bowl, whisk the egg yolks and 60g of caster sugar together until the mixture is pale and slightly thickened. This should take about 2 minutes.

Warm the Liquids: In a small saucepan, gently heat the double cream, whole milk, vanilla bean paste, and salt over a low-medium heat. Heat until it's steaming but not boiling. You just want to warm it through to help dissolve the sugar and infuse the vanilla flavour.

Temper the Eggs: Slowly pour the warm cream mixture into the egg yolk mixture in a thin, steady stream, whisking constantly. This is called tempering and it prevents the eggs from scrambling. Once combined, pour the finished custard into a shallow dish that’s wide enough to fit a slice of bread.

Soak the Bread: Working one slice at a time, dip the brioche into the custard. Let it soak for about 20-30 seconds per side. You want it to absorb the custard but not become completely saturated and floppy. I find that a quick dip is all it needs. Place the soaked slices on a wire rack set over a baking tray to let any excess drip off.

Pan-Fry the Toast: Place a large, non-stick frying pan over a medium heat and add a knob of the butter (about 10g per slice). Once it's melted and foaming, carefully place two slices of the soaked bread in the pan. Cook for 2-3 minutes per side, until they are a deep golden brown and the custard inside feels set. Repeat with the remaining butter and bread.

Prepare for Caramelisation: Transfer the cooked French toast to a heatproof surface or serving plates. Sprinkle the top of each slice evenly with a generous layer of demerara or caster sugar (about 1-2 tablespoons per slice).

Caramelise the Sugar: This is the best part! Using a kitchen blow torch, hold the flame about 5-7cm away from the sugar and move it continuously until the sugar melts, bubbles, and turns a beautiful amber caramel colour. Be careful not to hold it in one spot for too long, or it will burn.

Alternative Grill Method: If you don't have a blow torch, preheat your oven grill to its highest setting. Place the sugar-topped toast on a baking tray and slide it under the grill, about 10cm from the heat source. Watch it like a hawk for 1-2 minutes until the sugar has caramelised. This method is effective but requires close attention to avoid burning.

Serve Immediately: Serve the Crème Brûlée French Toast right away while the top is hard and crisp and the inside is warm and soft. Garnish with fresh berries and a dollop of crème fraîche, if desired.