Rustic Vanilla Layer with cracked fennel

Method

1. Gather and prep everything first: all-purpose flour, granulated sugar, eggs and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Turn the heat up, add the vanilla layer, and cook until deeply browned and aromatic.
4. Stir in the poblano along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Plate it up while hot and pass extra at the table.