Savory Comté Crème Brûlée
Discover a bold reinterpretation of the sweet classic. The fruity power of an aged Comté melts into a smooth, vanilla-infused cream, topped with a crackling caramelized layer. This starter of rare elegance will charm your guests with its contrast between hot and cold, crunchy and creamy. Perfecting this savory crème brûlée requires precision, but the result, both simple and sophisticated, is well worth the effort.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Bring the cream and milk to a simmer. Off the heat, add the grated Comté and stir until completely melted. Let cool for 5 minutes.
- 2
Whisk the egg yolks with salt and pepper until pale. Gradually pour in the warm Comté cream while whisking to emulsify.
- 3
Strain the mixture through a fine sieve for a perfect texture (optional but recommended).
- 4
Preheat the oven to 110°C (230°F). Divide the cream among 6 ramekins. Place them in a baking dish with boiling water halfway up the sides. Bake for 30 minutes until set but still slightly wobbly in the center.
- 5
Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour (ideally 2-3 hours).
- 6
When ready to serve, pat dry any condensation. Sprinkle evenly with brown sugar and caramelize with a kitchen torch.
- 7
Immediately sprinkle with crushed walnuts and fresh herbs. Serve at once.
- Use a Comté aged for at least 18 months for a pronounced flavor that will stand up to the cream.
- The cheese cream should be warm, not hot, before adding to the egg yolks to avoid scrambling them.
- For the water bath, use already boiling water for an even and quick cook.
- No kitchen torch? Place the ramekins under a preheated broiler on high for 1-2 minutes, watching very closely.
- Serve with a light mesclun salad and toasted walnut bread.
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