Jalapeno Infused Crème Brulee with Strawberry Kiwi Salsa

Creme Brulee Preparation

1. Add cream and diced SupHerb Farms Fresh Frozen Jalapeno to a large saucepan. Cook on medium-high and bring to a boil. Gently boil for 30 seconds.
2. Remove saucepan from heat and set aside for 10 minutes.
3. Add egg yolks to a large mixing bowl and beat until yolks are thick, set aside.
4. After cream mixture has rested, strain the mixture through a sieve into a large pot. Cook on medium-high and bring to a boil. Gently boil for 20 seconds and remove from heat.
5. Whisk cream mixture into the egg yolks. Pour mixture back into the saucepan. Cook on medium heat. Stir constantly and avoid boiling. Cook until the mixture thickens and appears silky smooth.
6. Remove crème brulee from heat and pour into shallow individual baking dishes. Refrigerate overnight.