Friday, March 8, 2013

Cheesy Creme Brulee

Cheesy Creme Brulee
I love Creme Brulee.  This version of Dorie's has cheese in it. There is cheese in the custard and a nice crispy cheese topping.  Need I say  - it was delicious.  I still have a special place in my heart for the sugary Creme Brulee, but this version has  moved in right beside it.  As Dorie stated in the recipe, this recipe is in the reach of any home cook.  She was right.  To begin, you cut some Parmesan and cheddar cheese into teeny tiny cubes.  I was afraid I would not cut mine small enough so I grated the cheese.  The cheese is placed in the bottoms of  buttered shallow ramekins.  Next you make the custard.  Heat milk and creme until it comes to a boil.  While the milk mixture is coming to a boil you whisk together egg yolks, nutmeg, salt, and white pepper.  Once the milk mixture has come to a boil, you very slowly pour the milk into the eggs.  You whisk like crazy.  Be sure to add a very small amount of milk to the eggs and then increase the amount after you have incorporated about a quarter of the milk.  The bubbles from all the whisking you have done, need to be removed.  You can either rap the bowl on the counter or remove them with a spoon.  I removed mine with a spoon.  Pour the mixture into the ramekins and slide them into the oven.  You bake them in a 200 degree oven for 40 to 50 minutes.  Remove them from the oven when a knife inserted in the middle comes out clean.  Let the custard cool to room temperature.
Before serving, you sprinkle the remainder of the cheese on top of the custard and brown the cheese with a mini propane touch or put them under the broiler.  This is the method I used - I am torch less.
The result is  a delicious starter to any meal or a perfect  light lunch.
This recipe can be found on pages 148-149 in "Around My French Table."

15 comments:

  1. Geraldine, you didn't miss out with the torch. It took a long time. The broiler is a better choice for this dish since it doesn't get hard like a sugar brûlée.

    ReplyDelete
  2. This was so, so good. And so easy! I'll definitely be doing it again myself - it's my kind of dish! Yours looks terrific!

    ReplyDelete
  3. Geraldine, how nice that we could all agree on the deliciousness of this recipe - I could not agree with you more, this recipe is just fabulous and your Cheesy Crème Brûlée looks wonderful - such a nice and rich color!
    Have a wonderful weekend!

    ReplyDelete
  4. Looks delicious! Can't wait to try it.

    ReplyDelete
  5. I'm glad you liked it too! How can you go wrong with cheese and cream baked into custard?

    ReplyDelete
  6. What's not to like with all those delicious ingredients. I will definitely be making this again it was so good. Have a great weekend.

    ReplyDelete
  7. Hi Geraldine! Your Creme brûlée looks cheesy and delicious.

    ReplyDelete
  8. LOL - I am having visions of you whisking like crazy. I am glad that you enjoyed this. Have a great weekend.

    ReplyDelete
  9. wHISK LIKE CRAZY = STRONG ARMS. And great brulee. I cannot believe I forgot about this one. Looks yummy!!

    ReplyDelete
  10. Even though I enjoyed this one…I missed the classic creme brulee!! Yours looks lovely!

    ReplyDelete
  11. I liked this one too, though I like the sweet version of creme brulee as well. I had the last of mine for breakfast this morning and it was delicious!

    ReplyDelete
  12. I really enjoyed this one, too - a surprisingly delicious variation!

    ReplyDelete
  13. I will take my brulee sweet or savory!
    This one was a real treat.

    ReplyDelete
  14. I missed this one and wondered how it would be...my vision was something like mac 'n cheese without the mac? Anyway, I've seen lots of great posts, and am convinced I should give this one a make-up try.

    ReplyDelete
  15. I too love creme brulee, but have never tasted one like this. My mouth is watering and I have to give it a taste -- sounds yummy!

    ReplyDelete