Gorgonzola and Leek Crème Brûlée

60 minutes Prep: 12 minutes Cook: 45 minutes

279 calories per serving view nutrition facts

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1	tablespoon	olive oil
2	medium	leeks	split lengthwise, washed thoroughly, and sliced crosswise, about 12 ounces total
1	small	yellow onion	chopped
5	large	egg yolks
1	cup	heavy whipping cream
1	cup	cream, half and half
5	ounce	gorgonzola cheese	crumbled
1	tablespoon	dill leaves	fresh, or tarragon, or 3/4 teaspoon dried dill or tarragon
3	tablespoons	parsley leaves	Italian, minced
1	x	salt	to taste
1	x	black pepper	Freshly ground to taste
6	tablespoons	parmesan, parmigiano-reggiano cheese, grated	for topping

Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat.

Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.

In a medium bowl, whisk the egg yolks until pale in color.

Whisk in the cream and half-and-half.

Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.

Place six standard-size flan dishes in a baking pan.

Divide the custard mixture among the dishes.

Pour warm water into the pan to come halfway up the sides of the dishes.

Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly.

Remove from the oven and lift the dishes from the hot water.

Place the dishes on a baking sheet.

Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard.

Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below).

Serve hot.

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Serving Size 114g

Amount per Serving

Calories 279 86% of calories from fat