Savory crème brûlée with cheese and croutons
Without a doubt, this savory crème brûlée with cheese is a surprising and elegant way to serve a local triple-cream cheese. The preparation, made with cream, milk, and melted Laliberté cheese, offers a velvety texture and a richness reminiscent of a generous sauce.
Ingredients
- 250 ml (1 cup) of 35% cooking cream
- 125 ml (1/2 cup) of milk
- 200 g (about 1/2 lb) of Laliberté cheese, rind removed, cut into cubes
- 4 egg yolks
- 1 pinch of nutmeg
- Salt and pepper to taste
- 30 ml (2 tbsp) of sugar
- 6 slices of toasted country bread
Steps
- Preheat the oven to 163°C (325°F).
- Place six ramekins in a large baking dish.
- In a saucepan, pour the cream and milk. Heat over medium heat. Add the cheese cubes and heat, stirring, until melted. Remove from heat.
- In a bowl, whisk the egg yolks. Gradually whisk in the cheese mixture. Add the nutmeg, then season with salt and pepper.
- Filter the mixture using a fine sieve, then distribute it into the ramekins.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 20 to 25 minutes, until the center of the cheese mixture is set but still slightly wobbly.
- Remove the ramekins from the baking dish. Let them cool slightly, then refrigerate for at least 2 hours.
- Just before serving, sprinkle the cheese preparations with sugar. Caramelize using a pastry torch until a golden crust is obtained.
- Serve with toasted bread slices.
