Cream pot with bourbon vanilla:
In a saucepan, heat the cream, milk, and vanilla pod over medium heat without boiling.
In a bowl, whisk together the egg yolks and sugar until the mixture starts to whiten and the sugar is completely dissolved.
Add the cornstarch and mix well.
Pour the hot liquid over the egg mixture, whisking constantly, and return everything to the saucepan.
Bring to a boil, stirring constantly, until the mixture thickens.
Remove the vanilla pod and pour the mixture into 4 pots. Let cool.
Pour 1 to 2 tablespoons of salted caramel over the creams and enjoy!
Salted caramel:
In a saucepan, bring the cream to a boil. Set aside.
In a saucepan with a thick bottom, bring the sugar and water to a boil without stirring until you get a nice amber color (or darker for a more pronounced caramel flavor).
Remove from heat. Add the butter, stirring constantly.
Add the hot cream, salt, and Espelette pepper, and mix well to emulsify.
Put in a jar and let rest at room temperature before refrigerating.