Cacao and Espelette Pepper Cream
This is a fun recipe that's meant to be prepared on the fly!
Preheat the oven to 350 °F.
Pour the milk in a pot, add the cacao powder, and whisk. Heat to a boil.
Meanwhile, in a salad bowl, mix the egg yolks, sugar, and Espelette pepper with an electric mixer. After letting it cool, add the cacao milk while continuing to beat the egg mixture.
Place four small clay or glass bowls on an oven-proof dish. Pour the mixture into the bowls. Pour hot water into the dish until it is half full.
Bake at 350 °F for 30-40 minutes.
Remove from the oven and let cool. Keep in the refrigerator for at least 1 hour before eating.
Juice made from red fruit, red Porto, and Banyuls.