Fennel Crème Brulée

Clean the fennel, keeping a bit of their greens. Cut into 2 pieces and cook them in boiling salted water for 15-20 minutes. Drain well and blend in a food processor. Pass the blended result through a sieve, pressing well to remove all the excess water. Put 1 1/4 cups of the blended fennel into a bowl and mix it with the egg whites, milk and a pinch of salt. Mix with a whisk, obtaining an even mixture. Pour it into 8 round ceramic molds (4 3/4 inches diameter). Bake the molds in a bain-marie, in a baking dish, at 250°F for 25 minutes. Cut the remaining fennel into thin slices (ideally with a slicer or mandolin) and then into strips. Season with an emulsion prepared by blending the juice of half an orange, 2 tablespoons of oil and the anchovy fillets. Take the molds out of the oven, let them cool, sprinkle the surface with the brown sugar and fire them with a blow torch (or under a very high grill), until the sugar is caramelized. Serve the crème brulée with the raw fennel, finishing with some of the fennel greens.