My Excellent Degustations

Wash the peppers and dry them with paper towel.

Place the peppers in a baking sheet, lined with aluminum paper for easy clean up.

Spray with vegetable oil (about 2 tablespoons).

Bake in a 400°F preheated oven for 30 to 40 minutes. Make sure to flip them over after the first 15 to 20 minutes of baking.

Place the peppers in a Ziploc bag, that makes it easy to peel off the outer skin.

Peel off the outer skin.

Remove the seeds and internal ribs.

Cut the peppers lengthwise into strips.

Place in a bowl and season with salt.

Add olive oil (1 tablespoon or more).

Serve the Pepper salad in small plates (serve it cold).

Garnish with black olives.

Enjoy it with your favorite bread.

Heat the heavy cream in a saucepan over medium heat until it begins to simmer (don’t boil it). Remove from heat.

In a bowl, whisk the egg yolks, sugar (1/4 cup) and vanilla extract.

Pour the heavy cream gradually over the egg yolks mixture and whisk fast to avoid scrambling the egg yolks.

Place ramequins in a baking pan.

Pour the egg yolks mixture in the ramequins.

Pour hot water in the baking pan so that the water reach half the height of the ramequins.

Bake the custard in water bath or a Bain-Marie.

Bake at 300°F for about 25 to 35 minutes. Once the edges are set and the centers are still a little jiggly (if you gently shake them) take them out from the oven. They will set once cool.

Let them cool at room temperature for 20 minutes, then cover with plastic wrap and refrigerate for at least 4 hours.

Put about 1 tablespoon of granulated sugar in each ramequin, make sure to spread it all over the surface.

Use a kitchen blowtorsh to caramelize the sugar.

Once all the sugar is heated and turned into hardened caramel, the crème Brûlée is ready to be consumed.

Enjoy.