Crème brulée with parmesan, basil and dried tomatoes.

• 300g liquid cream
• 6 egg yolks
• 2 tablespoons of grated parmesan
• 1 tablespoon of basil
• 4 dried tomatoes

Bring the cream to the boil.

Add the egg yolks and beat them lightly in a large bowl. Add the cream, the parmesan and the chopped basil. Mix.

Dice the tomatoes and place them into 6 crème brulée dishes. Pour the cream on top.

Place in the oven for about 50 minutes at 110°C.

Before serving, sprinkle your crèmes brulées with parmesan. Serve with a carefully washed green salad.