Crème brulée with chanterelles and frozen porcini mushrooms

Preparation

1. Clean the white mushrooms: cut off the stems, brush them under water and then pat them dry. Chop them finely with a knife and sprinkle them with a half lemon juice.
2. Heat the hazelnut oil in a pan, add the frozen chanterelles and porcini mushrooms, the chopped white mushrooms, cinnamon stick and pepper. Cook for about 10 minutes, stirring, until all the water has evaporated.
3. Pour in the rum, let it evaporate. Remove the cinnamon stick. 
4. Divide the mixture between the ramekins.
5. Preheat the oven to 170°C. Mix the milk, cream, sugar, vanilla bean scraped and egg yolks.
6. Pour the mixture over the mushrooms. Place the ramekins in a bain marie and bake for 25 to 30 minutes. Leave to rest in a cool place.
7. Before serving, sprinkle the crème brûlée with the remaining brown sugar.
8. Caramelise them with a blowtorch.
9. Serve immediately.