Ingredients

• 1.5 liter cream
• 0.5 liter milk
• 240 g egg yolk
• 140 g sugar
• 2 bourbon vanilla pods
• 5 g Likouala pepper

Preparation tips

Infuse vanilla and pepper in milk and cream.

Blanch egg yolks and sugar,

When the milk mixture & amp; Cream is infused and hot, pour over the laundered yolks, whisk and pour the mixture into ramekins with crème brûlée

Bake for 1 hour to 100 ° C about until the creams are "trembling"

Leave to cool and refrigerate for a minimum hour before serving.

Pour a sugar tablespoon (brown sugar) and caramelize with a blowtorch to obtain a beautiful crust of caramelized sugar!

Good tasting!