Liquorice cream

1. Pour the cream and milk in a saucepan, then add the liquorice roll, previously cut into small pieces. Bring to a boil. Remove from the heat, cover and let infuse for 10 minutes.

2. Preheat the oven to th. 6-180°C. Whisk the egg yolks with the sugar in a bowl. Filter the liquorice mixture then pour over the egg-sugar mixture and whisk.

3. Divide the cream into six ramekins and bake for 45 minutes in a water bath. Let cool and refrigerate for at least 2 hours. Decorate with liquorice candies before serving.

Photo credit: Sucré Salé