Creme brûlée of Gorgonzola and leek
6 servings
60 minutes
Gorgonzola and leek crème brûlée is an exquisite dish of French cuisine that impresses with its unusual combination of ingredients. This recipe, inspired by the classic dessert, transforms it into a refined appetizer with a delicate creamy texture and rich flavor. Gorgonzola adds a piquant and slightly sharp taste to the cream, while leek contributes a soft sweetness and depth of aroma. Baking in a water bath makes the consistency incredibly silky, and the caramelized crust of Parmesan adds an appetizing crunch. An ideal treat for gourmets, this crème brûlée can be served as an elegant appetizer at a festive dinner or as an original snack before the main course. Its exquisite taste and texture provide true gastronomic pleasure, revealing the richness of French culinary tradition.
1
Wash the leek, cut it lengthwise, rinse again, and chop into thin half-rings. Finely chop the onion.
- Leek: 2 stems
- Onion: 1 head
2
Heat olive oil in a saucepan, add leeks and onions, and simmer on low heat for seven to ten minutes until soft.
- Olive oil: 1 tablespoon
- Leek: 2 stems
- Onion: 1 head
3
Beat the egg yolks until pale. Gradually add cream and milk while whisking. Mix in leeks and onions, crumbled gorgonzola, chopped fresh dill and dried dill, chopped parsley, salt, and pepper to taste.
- Egg yolk: 5 piece
- Whipping cream 33%: 240 ml
- Whole milk: 240 ml
- Leek: 2 stems
- Onion: 1 head
- Gorgonzola cheese: 140 g
- Dill: 1 stem
- Dried dill: 2 teaspoons
- Parsley: 3 stems
- Salt: to taste
- Ground black pepper: to taste
4
Place portion molds for crème brûlée in a deep baking tray, pour the mixture into them, and fill the tray with warm water up to half the height of the molds. Send the tray to a preheated oven at 130 degrees for thirty-five to forty minutes. The contents of the molds should set at the edges but remain soft in the middle.
5
Remove the molds from the water, sprinkle each with grated Parmesan, and torch with a handheld burner until crusted.
- Grated Parmesan cheese: 6 tablespoons
