Crème brûlée with Pont L’Évêque cheese, smoked bacon and baby spinach

Preparation

1. 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.