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| Roquefort & Leek Brûlée |
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| Ingredients for Roquefort & Leek Brûlée |
2 Leeks, blanched, drained & sliced thin
6 oz Roquefort or Stilton Cheese, crumbled
16 Egg Yolks
1 oz Heavy Whipping Cream
2 Garlic Cloves
1 tbsp Basil, julienne
4 tbsp Bread Crumbs
2 tbsp Butter, melted
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| Method for Roquefort & Leek Brûlée |
• Pre-heat the oven to 350°F.
• In a small stockpot, over medium heat, boil cream
with garlic cloves.
• Remove from heat
• In a separate bowl, whisk egg yolks.
• Temper the yolks by simultaneously whisking the
yolks and adding small amounts at a time of the
hot cream mixture.
• Season with salt & pepper.
• Divide leeks & cheese evenly between ramekins.
• Pour cream mixture over leeks & cheese in ramekins,
sprinkle with basil.
• Bake in a water bath for 35–40 minutes until brûlée
is firm. Do Not Boil.
• Melt butter & mix in breadcrumbs. Spread
breadcrumb/butter mixture over brulee.
• Drizzle balsamic on top & serve.
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