Blue Cheese Crème Brûlée
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 cup (250 ml) 35% cooking cream
- 1/3 cup (40 g) blue cheese, crumbled
- 5 egg yolks
- 2 tbsp toasted walnuts, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 300°F (150°C). Place ten 1/4-cup (60 ml) ramekins in a baking dish.
- In a saucepan, gently heat the cream and blue cheese until the cheese has melted. Remove from the heat. Let cool.
- Place the egg yolks in a bowl. Whisk in the cheese mixture. Season with salt and pepper. Pour into the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 15 minutes. Remove the ramekins from the baking dish. Let cool. Cover and refrigerate for 3 hours until completely cooled.
- When ready to serve, sprinkle with the walnuts.
Featured in the book Ma cuisine week-end Book (French Version)