Recipe for Crème brûlée with smoked bacon and young spinach leaves.

Preheat the oven to 120°C.

Peel and slice the onion. Sauté the onion in a small saucepan with a drizzle of olive oil for about 5 minutes. Set aside in a bowl.

Pour the thick cream into the saucepan, bring to a simmer, and add the onion. Remove from heat and let steep covered for 5 minutes. Add the cheese cut into slices without the rind and let it melt over low heat.

In a bowl, whisk the egg yolks, pour in the cream, and whisk until you obtain a smooth mixture. Divide into 5 ramekins and bake for 30 minutes.

After removing from the oven, place the creams in the refrigerator for 3 hours.

Brown the bacon in a hot pan without any fat.

At the moment of serving, sprinkle the creams with brown sugar and caramelize the surface with a torch. Add the bacon and a few young spinach leaves.

To finish, serve immediately.