Heat the milk, 2 tablespoons of caster sugar and the vanilla in a small pot.

In a small bowl, beat the remaining 2 tablespoons of caster sugar, the flour, corn flour and egg yolks together until pale and thick (3 minutes with electric beaters).

Once the milk has just reached a simmer, slowly pour half the milk into the egg yolk mixture, beating continuously to combine. Return the remaining milk to the heat, and while whisking continuously, pour the egg yolk mixture into the milk.

Whisk constantly over a medium heat until it thickens. It will thicken quite suddenly as it reaches boiling point (about 2-3 minutes usually).

Once it thickens, pour into a bowl. Cut a circle of baking paper to put directly on top of the custard to prevent a ‘skin’ forming on the surface. Refrigerate until needed.

When ready to use, whisk briefly with a fork until it is smooth & creamy.

Melt the tablespoon of butter over medium heat in a pan. Add the apples and cook for 5 minutes until starting to caramelise on the bottom.

Add the brown sugar and cinnamon, stir to combine, and cook for another 5 minutes or until the apples are tender.

Whisk together the eggs, milk and a tablespoon of maple syrup.

Dunk the sourdough into the milk mixture for a couple of minutes on each side or until completely soaked through (this depends on how dense your bread is and whether it is fresh or a day old - older, denser bread will take longer, up to 5 minutes per side).

Heat a couple of pans over medium heat with a teaspoon or so of butter.

Cook the french toast on the first side over a low heat for 5 minutes or until golden. Coat the uncooked side with almonds, flip over (so the almonds are on the bottom) and continue to cook until both sides are golden.

Repeat with the remaining bread.

Serve with a smear of creme patisserie, caramelised apples, strawberries and extra maple syrup.