Ingredients
- 1.5liter of cream
- 0.5liter of milk
- 240g of egg yolk
- 140g of sugar
- 2Bourbon Vanilla pods
- 5g of Likouala Pepper
Preparation tips
Infuse the vanilla and pepper in the milk and cream.
Blanch the egg yolks and sugar,
When the milk & cream mixture is infused and hot, pour over the blanched yolks, whisk and pour the mixture into crème brûlée ramekins
Bake in the oven for 1 hour at around 100°C until the creams are "shaky"
Let cool and refrigerate for at least an hour before serving.
Pour in a tablespoon of sugar (brown sugar) and caramelize with a blowtorch to obtain a beautiful caramelized sugar crust!
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