Parmesan Crème Brule

A Savory Twist On a Classic Dessert.

Give your guests a savory twist on a sweet classic with this Parmesan Crème Brule recipe. This is an easy and impressive dish to make, and it's sure to be a crowd-pleaser.

Parmesean Crème Brule is essentially a savory custard that you top with isomalt instead of sugar and caramelize. It's like a soufflé, but with cheese in place of sugar—and that makes it even better than the original!

Equipment:

• Ramekins

• Foil

• Pot or Sauté for water bath

• Isomalt

• Torch

• Microplane

This recipe takes classic crème Brulee and adds a savory twist—parmesan cheese! You can use any type of parmesan cheese you like, but I recommend using finely grated parmesan cheese as opposed to shredded or powdered. You'll also need to make sure your ramekins are ovenproof since you'll be baking them in the oven after they're filled with custard.

We recommend serving this dish with some crusty bread or crackers on the side for dipping.

Recipe

Serves: 4

Prep time: 20min

Cooking time: 35min

• 350 g 35% cream

• 80 g Parmesan cheese

• 67 g Egg Yolks

• Isomalt *as needed*

• Onion Powder *as needed*

• Nutmeg *To Taste*

Method:

1. Grate 80g of parmesan with a Microplane.

2. Mix grated parmesan with 360g of 35% cream and simmer for 5min. If you decide, grate some nutmeg in at this point.

3. Strain cream through a sieve and cheesecloth.

4. Whisk 68g of egg yolk s with a pinch of salt and the infused cream.

5. Pour mixture into ramekins and cover seamlessly with foil. If the cream is still hot let it temper.

6. Bake in a water bath for about 30-35min at 320 degrees Fahrenheit.

7. In a pan and medium heat, pour some isomalt and let it melt. Then add your desired amount of onion powder and mix. Pour the mixture onto a silicone baking mat to cool and harden. Then put it through a blender and turn the shards to powder. This is your savory replacement for what is normally sugar in a traditional creme brulee.

8. Once your Creme brulee is finished, remove it from the oven. Let them cool at room temperature, and sprinkle some isomalt over the top. Then torch it to get that beautiful brown crust.

Have fun making this recipe, and share it with friends!