Gorgonzola & Leek Crème Brûlée
.
Yield
6 servingsPrep
12 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
light cream (half&half)
|
|
| 5 | ounce |
gorgonzola cheese
crumbled |
*
|
| 1 | tablespoon |
dill weed
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 cheese
for topping |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
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
|
|
| 237 | ml |
heavy whipping cream
|
|
| 237 | ml |
light cream (half&half)
|
|
| 144.5 | ml/g |
gorgonzola cheese
crumbled |
*
|
| 15 | ml |
dill weed
fresh, or tarragon, or 3/4 teaspoon dried dill or tarragon |
*
|
| 45 | ml |
parsley leaves
Italian, minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
Freshly ground to taste |
*
|
| 9E+1 | ml |
Parmesan cheese
for topping |
|
Directions
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 1½ teaspoons sugar over each custard.
Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below).
Serve hot.
