Roast the whole bell peppers and cover them after roasting for 5 minutes. Peel, deseed and mix well to a puree. Heat cream and milk to 80°C in a combi oven. Add egg yolks and whisk them well. Mix in the pepper puree, add salt and pass it through a sieve. Cool down. Transfer the mix into ramekins and cook according to the program. Finish with making caramel on the top and garnish with grilled vegetables cut into small cubes and serve with toasted bread.