Spicy Chocolate cream

You will need the following for 6 creams:

 20cl full-fat milk

• 20cl liquid cream
• 150 g dark chocolate
• 3 egg yolks
• 3 tablespoons brown sugar
• 1 teaspoon Espelette pepper

Preheat the oven to 180°C.

 In a small saucepan, heat the milk and cream over low heat. Add the chopped chocolate and let it melt gently.

In a bowl, mix the egg yolks with the sugar. Carefully pour over the chocolate mixture and stir well.

Finish by adding the Espelette pepper, mixing well to incorporate. Divide the cream among the pots. Place them in a water bath and cook for 35 minutes at 180°C.

 Refrigerate for at least three hours before serving.