Crème Brûlée
A sophisticated twist on the classic dessert, this savory crème brûlée features a creamy, cheesy custard base topped with a delicate golden crust—perfect as an elegant appetizer or side dish.
Equipment
- Medium saucepan
- Mixing Bowl
- Whisk
- Fine mesh sieve (optional, for smooth custard)
- Ramekins (4–6, 4-ounce size)
- Deep baking dish (for water bath)
- Kettle or pot (for heating water)
- Kitchen torch (for caramelizing the top)
- Measuring cups and spoons
Ingredients
- 1½ cup heavy cream
- 4 large egg yolks
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg (optional)
- Butter (for greasing ramekins)
- Hot water (for water bath)
- Sugar or additional cheese (for topping and caramelizing)
Instructions
- -Preheat the oven to 325°F (160°C).-Butter 4–6 ramekins and place them in a deep baking dish.-In a medium saucepan, warm the heavy cream over low heat until just steaming. Do not boil.-In a mixing bowl, whisk the egg yolks, Parmesan cheese, salt, pepper, and nutmeg until well combined.-Slowly add the warm cream to the egg mixture, whisking constantly to temper the eggs.-Strain the mixture through a fine mesh sieve for a smoother texture.-Divide the custard evenly among the ramekins.-Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.-Bake for 30–40 minutes, or until the custard is set but slightly jiggly in the center.-Remove ramekins from the water bath and let cool to room temperature.-Refrigerate for at least 2 hours or overnight.-Just before serving, sprinkle a thin layer of sugar or cheese on top and caramelize with a kitchen torch until golden and crisp.-Serve immediately, optionally paired with a crisp Sauvignon Blanc or light Pinot Noir.
Notes
- Strain custard before pouring to ensure smooth texture
- Watch carefully while torching to avoid burning
- Bake until just set with a slight jiggle in the center