Crème brulée au piment d'Espelette

Ingredients

• 6 egg yolks
• 60 gr sugar
• 240 gr lait
• 360 gr crème fraiche liquide
• 60 gr sucre
• 240 gr milk
• 360 gr cream
• 60 gr sugar
• 1 tea spoon piment d’Espelette

Steps

1. Whisk the egg yolks and the sugar until the mixture whitens.

2. Faire bouillir le lait et la crème fraiche liquide avec le sucre. Boil the milk and the cream with the sugar.

3. Pour over the egg mixture while whisking.

4. Skim the foam.

5. Add the piment d’Espelette.

6. Pour 14 cl of the mixture into 6 dishes of 12 cm diameter.

7. Bake in the oven at 120°C for 25 minutes until the cream is firm to the touch.

8. Let cool overnight in the refrigerator.

9. Sprinkle with brown sugar and caramelize under the oven’s broiler.