Push the boat out... : Entrées

• ½ Pont L’Évêque Isigny Sainte-Mère cheese 350g
• 1 yellow onion
• 5 thin slices of smoked bacon 
• 50cl (500ml) Isigny Sainte-Mère PDO thick Crème Fraîche
• 6 egg yolks
• A handful of baby spinach
• Brown sugar for sprinkling
• 1 dash of olive oil
• Salt, pepper

Preheat the oven to 120°C.
Peel and finely chop the onion.
Brown the onion in a small saucepan with a dash of olive oil for about 5 minutes. Set aside in a bowl.
Pour in the Isigny Sainte-Mère PDO Crème Fraîche, simmer and add the onion. Remove from the heat and cover, leaving it to infuse for 5 minutes. Add the sliced Isigny Sainte-Mère Pont L’Évêque cheese without the rind and melt over a low heat. 
In a bowl, whisk the egg yolks, add the cream to the Isigny Sainte-Mère Pont L’Évêque cheese and whisk to obtain a smooth mixture. Divide into 4 ramekins and bake for 30 minutes.
After baking, leave to chill for 3 hours.
Brown the bacon in a hot, dry pan.
Just before serving, sprinkle with brown sugar and brown the surface with a kitchen torch. Add the bacon and a handful of baby spinach.
Serve immediately.