Gorgonzola and Leek Crème Brûlée Recipe

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Ingredients

Count

Nutrition

358

Calories

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Ingredients:

Serving

1 tbsp extra-virgin olive oil
2 medium-large leeks (about 12 oz total), split lengthwise, washed thoroughly, and sliced crosswise
1 small yellow onion, chopped
5 large egg yolks
1 cup heavy (whipping ) cream
1 cup half-and-half
5 oz gorgonzola cheese, crumbled
1 tbsp minced fresh dill or tarragon, or 3/4 tsp dried dill or tarragon
3 tbsp minced italian parsley
salt and freshly ground black pepper to taste
24 tsp or 6 tbsp grated parmesan cheese , or 9 or 6 tsp sugar 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 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.
Oven-Dried Brown Sugar: Due to the moisture content of brown sugar, it recommended to dry it before caramelizing. Spread light or dark brown sugar out on a baking sheet in a 1/8-inch layer and bake in a preheated 275°F oven for 8 to 10 minutes, or until browned a shade darker. Let cool, place in a small resealable plastic bag, and crush it thoroughly with a rolling pin or flat metal mallet to make fine crystals. Brown sugar treated in this manner has an excellent flavor when caramelized.
From Crème Brûlée by Lou Seibert Pappas. Text copyright © 2005 by Lou Seibert Pappas; photographs copyright © 2005 by Alison Miksch. The Chronicle Books LLC edition published in 2009.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	358.48 Kcal (1501 kJ)
Calories from fat	256.3 Kcal
		% Daily Value*
Total Fat	28.48g	44%
Cholesterol	219.44mg	73%
Sodium	503.23mg	21%
Potassium	320.48mg	7%
Total Carbs	12.29g	4%
Sugars	2.57g	10%
Dietary Fiber	1.43g	6%
Protein	15.2g	30%
Vitamin C	10.2mg	17%
Vitamin A	0.2mg	8%
Iron	2.1mg	12%
Calcium	297.9mg	30%

Amount Per 100 g
Calories	176.2 Kcal (738 kJ)
Calories from fat	125.98 Kcal
		% Daily Value*
Total Fat	14g	44%
Cholesterol	107.86mg	73%
Sodium	247.35mg	21%
Potassium	157.52mg	7%
Total Carbs	6.04g	4%
Sugars	1.26g	10%
Dietary Fiber	0.7g	6%
Protein	7.47g	30%
Vitamin C	5mg	17%
Vitamin A	0.1mg	8%
Iron	1.1mg	12%
Calcium	146.4mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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