Cheesy Creme Brulee

Cheesy Creme Brulee

I love Creme Brulee.  This version of Dorie's has cheese in it. There is cheese in the custard and a nice crispy cheese topping.  Need I say  - it was delicious.  I still have a special place in my heart for the sugary Creme Brulee, but this version has  moved in right beside it.  As Dorie stated in the recipe, this recipe is in the reach of any home cook.  She was right.  To begin, you cut some Parmesan and cheddar cheese into teeny tiny cubes.  I was afraid I would not cut mine small enough so I grated the cheese.  The cheese is placed in the bottoms of  buttered shallow ramekins.  Next you make the custard.  Heat milk and creme until it comes to a boil.  While the milk mixture is coming to a boil you whisk together egg yolks, nutmeg, salt, and white pepper.  Once the milk mixture has come to a boil, you very slowly pour the milk into the eggs.  You whisk like crazy.  Be sure to add a very small amount of milk to the eggs and then increase the amount after you have incorporated about a quarter of the milk.  The bubbles from all the whisking you have done, need to be removed.  You can either rap the bowl on the counter or remove them with a spoon.  I removed mine with a spoon.  Pour the mixture into the ramekins and slide them into the oven.  You bake them in a 200 degree oven for 40 to 50 minutes.  Remove them from the oven when a knife inserted in the middle comes out clean.  Let the custard cool to room temperature.
Before serving, you sprinkle the remainder of the cheese on top of the custard and brown the cheese with a mini propane touch or put them under the broiler.  This is the method I used - I am torch less.
The result is  a delicious starter to any meal or a perfect  light lunch.
This recipe can be found on pages 148-149 in "Around My French Table."

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