Gorgonzola and Leek Crème Brûlée

Baking and Desserts | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 8 fl oz
Milk - 8 fl oz
Goat cheese - 4.9 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 266°F (265 degrees Fahrenheit) for thirty-five to forty minutes. The edges of the mixture should set, but the center should remain soft.