Sobacha Crème brûlée

Preparation

1. Heat the milk with the sobacha without bringing it to a boil, to infuse it.

2. Off the heat, let it cool slightly then stir in the liquid cream.

3. Whisk the egg yolk with the granulated sugar.

4. Gradually pour in the milk-cream mixture while stirring.

5. Strain the mixture through a chinois.

6. Divide into ramekins and remove any surface bubbles.

7. Cook in a bain-marie in a preheated oven at 160 °C for about 25 minutes.

8. The cream is ready when the center is just set.

9. Let cool, sprinkle with sugar and caramelize with a blowtorch.