Sun-dried tomatoes and basil crème brûlée

Préparation

1. Cut the sun-dried tomatoes into small dices and chop the basil leaves.

2. Pour the milk, cream, cornstarch and agar agar into the pan, whisk and bring to a boil.

3. Turn down the heat and continue stirring for another 3 minutes.

4. Add the sun-dried tomatoes and basil and mix quickly.

5. Pour the mixture into 4 ramekins and leave for 3 hours in the fridge.

6. Sprinkle some brown sugar with a tablespoon and place under the broiler or use a blowtorch.

7. Serve immediately.