Gorgonzola and Leek Crème Brûlée
Baking and Desserts • French
Description
There is also a sweet version — sprinkle sugar on the crust and caramelize it with a torch.
Ingredients
- Olive Oil 1 tablespoon
- Leek 2 stalks
- Onion 1 head
- Whole egg 5 pieces
- 33% Cream 10 fl oz
- Milk 10 fl oz
- Goat cheese 5 oz
- Dill 1 stalk
- Parsley 3 stalks
- Dried Dill Stems 2 spoons
- Salt to taste
- Ground Black Pepper to taste
- Grated Pecorino Pepato Cheese 6 teaspoons
Step-by-Step Guide
Step 1
Wash the leek, slice it lengthwise, rinse again, and finely chop into thin half-rings. Mince the onion.
Step 2
In a saucepan, heat the olive oil, add the leeks and onion, and sauté over low heat until soft, about seven to ten minutes.
Step 3
Whisk the egg yolks until pale. Gradually add the cream and milk while whisking. Stir in the leek and onion, crumbled gorgonzola, chopped fresh dill, dried dill, chopped parsley, salt, and pepper to taste.
Step 4
Place individual ramekins for crème brûlée into a deep baking dish, pour the prepared mixture into them, and fill the baking dish with warm water until it reaches halfway up the sides of the ramekins. Transfer the baking dish to a preheated oven at 265°F (265 degrees Fahrenheit) for thirty-five to forty minutes. The edges of the mixture should set, but the center should remain soft.
Step 5
Remove the molds from the water, sprinkle each with grated Parmesan, and torch until a crust forms.
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