¾ cup raw agave
2 cups heavy cream
6 large egg yolks
½ teaspoon sea salt
1. Start by boiling the agave in a large saucepan for around 1 minute. Add the cream and let it cook for around 1 minute.
2. In another bowl, whisk the egg yolks and add in around ¼ of a cup of cream mixture and stir. Combine the egg mixture into the cream, whisk and let cook. Stir it until it is thick enough to coat the back of a spoon, around 5 minutes.
3. Pour the mixture through a sieve and into a small bowl or ramekin. Put them in the fridge for around 4 hours and sprinkle each with a pinch of salt before serving.