Gouda Creme Brulée
From Chef Dominic Orsini, Silver Oak Cookbook [1]
Ingredients
- For cheese tuiles
2 tablespoons unsalted butter
1/4 cup finely grated aged Gouda cheese
- For the creme brulée
1 1/4 cups heavy cream
1/2 cup aged Gouda cheese, coarsely grated
4 large egg yolks
1 teaspoon fine sea salt
Directions
- To make cheese tuiles: Rub the bottom and sides of six 2-ounce ramekins with butter. Put approximately 2 tablespoons of the Gouda into the bottom of each ramekin. Place the ramekins, one or two at a time, in a microwave oven and cook on high for 1 minute. The cheese should be melted and bubbling. Remove from the microwave.
- Run a paring knife around the inside of each ramekin to loosen the cheese tuile, then transfer it to a paper-towel-lined plate to cool for 10 minutes. The tuiles should be crisp at this point. If they are not, then transfer to a plate and microwave for an additional 30 seconds.
- Once the tuiles are cool, transfer to an airtight container and keep at room temperature until use.
- To make creme brulée: In a small saucepan over medium-low heat, bring the cream to a simmer. Once simmering, add the Gouda, give it a stir, and remove from heat. Let steep in a warm place for 1 hour.
- Preheat the oven to 275ºF. Strain the cream through a fine-mesh sieve into a small bowl and discard the cheese remnants.
- In another bowl, whisk together the egg yolks until combined. Then slowly whisk in the cheese mixture, a few teaspoons at a time, until all of the cream has been incorporated. Whisk in the salt.
- Pour the custard into the ramekins and then very carefully place the ramekins on a baking dish just large enough to accommodate them. Pour 2 cups of hot water into the bottom of the baking dish and then cover the dish with aluminum foil. Bake for approximately 45 minutes or until the custard is set. It should be slightly firm on the top but still move slightly when jiggled.
- Remove the ramekins from the dish and let cool for 15 to 20 minutes. Then cover and refrigerate for at least 4 hours or up to 2 days.
- To serve, place a single cheese tuile on top of each creme brulée and serve with olives, almonds, and crackers. Enjoy!
Information
- Category
- Appetizers
- Cuisine
- North American
- Yield
- 6 Servings