Thyme Cream with Crunch

In a bowl, dissolve the cornstarch in 1/3 cup of cold milk. Reserve

In a saucepan, heat the remaining milk and eggs over medium heat

Add the dissolved cornstarch, granulated sugar, and thyme, whisking constantly until it thickens slightly

Remove from heat and add the butter, whisking until it dissolves

Distribute the cream among four ramekins

Prepare the crunch

In a saucepan, melt the granulated sugar over medium heat, whisking, until caramelized

Add 1/2 cup of water, whisking slowly, until everything dissolves

Maintain the syrup over low heat until it reaches the hard-ball stage

Grease a smooth surface with butter, spread thyme leaves, and pour the syrup on top

Let it cool and set

Break the caramel, distribute over the chilled cream, and serve.