Recipes // Side Dishes // Parmesan Crème Brulee

Parmesan Crème Brulee

  • 2 3/4 cups cream
  • 1 3/4 cups milk
  • 2 3/4 cups parmesan cheese
  • 10 egg yolks
  • Balsamic Vinaigrette Reduction

Heat up the cream and the milk in a pot. Right before the mixture starts to boil, add the parmesan cheese. Mix in the cheese, and stir until all of it is melted. Then, lower the temperature for about a minute before adding the egg yolks. Make sure they eggs go in when the temperature is at less than 185 degrees, otherwise they will cook. Once the eggs are all mixed in, take the mixture off the stove and put the liquid into a small ramekin. Cook in a water bath at 300 degrees for about 45 minutes. You will know it?s ready when a light brown film appears on top. After letting it cool for about 15 to 20 minutes, put a small spoonful of brown sugar on top. Once the sugar is spread evenly on top, burn with a torch, and top with the balsamic vinaigrette reduction.

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