Gorgonzola and Leek Crème Brûlée
A savory twist on the classic crème brûlée featuring creamy Gorgonzola cheese, sautéed leeks, and a crispy Parmesan or caramelized sugar topping. This elegant custard combines the delicate flavors of leeks and fresh herbs with the bold taste of blue cheese.
Ingredients
- •1 tablespoon extra-virgin olive oil
- •2 whole leeks
- •1 whole yellow onion
- •5 whole egg yolks
- •1 cup heavy cream
- •1 cup half-and-half
- •5 ounces Gorgonzola cheese
- •1 tablespoon fresh dill or tarragon
- •3 tablespoons Italian parsley
- •to taste salt and pepper
- •24 teaspoons Parmesan cheese
- •9 teaspoons sugar
Cooking Instructions
- 1.
Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
10 min
- 2.
In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
5 min
- 3.
Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
40 min
- 4.
Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below). Serve hot.
5 min