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Blue cheese crème brûlée

A savoury crème brûlée with a chicory salad

Blue cheese crème brûlée

Name: Blue cheese crème brûlée
Total time: 45 min
Yield: Serves 6 as a starter
Ingredients: 6 egg yolks; 570ml double cream; 150g blue cheese (I use Vale of Camelot); ground to make ½ tsp black peppercorns; to serve chutney and sourdough bread; 1 tbsp caster sugar; 1 tbsp demerara sugar

Matthew Street

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Serves 6 as a starter

Easy

Total time: 45 mins

+ Chilling

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With double cream, egg yolks and blue cheese, this decadent, savoury crème brûlée starter comes from The Eastbury hotel in Dorset's Sherborne

Gluten free

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Alternatives

Complete the dish

Try this savoury twist on a crème brûlée, then check out our classic crème brûlée, miso crème brûlée and passion fruit crème brûlée. Looking for more blue cheese recipes? Whip up our blue cheese dip, steak and blue cheese pie, celery and stilton soup and plenty more

Chef Matthew Street says: “Vale of Camelot blue cheese is made with pasteurised Friesian Holstein cows’ milk and vegetarian rennet in Somerset. A satisfyingly rich cheese with rounded, complex flavours, a piquant finish and smooth and creamy mouthfeel, it lends itself perfectly to this blue cheese brûlée. In the restaurant, we cook the brûlée in a tray and cut it into portions, but six ramekins will also do the job.”

Ingredients

Nutrition

6 egg yolks
570ml double cream
150g blue cheese (I use Vale of Camelot)
ground to make ½ tsp black peppercorns
to serve chutney and sourdough bread

FOR THE GLAZE

1 tbsp caster sugar
1 tbsp demerara sugar

Nutrition: per serving

kcal582
fat56.7g
saturates33.7g
carbs8g
sugars8g
protein10g
salt1g

Method

step 1

Heat the oven to 140C/fan 120C/gas 1. In a bowl large enough to hold all the ingredients, whisk the egg yolks briefly just to break them up. Pour the double cream into a pan over a low heat and gently warm, then crumble in the blue cheese and add the pepper and ½ tsp of salt.
step 2

Stir the warm cream for a few minutes with a whisk to break up the cheese until any larger chunks have melted. When the cream mixture is heated through, slowly pour it over the egg yolks, whisking continuously to avoid scrambling the egg, until combined
step 3

Arrange six ramekins on a baking tray. Pour enough just-boiled water into the tray around the ramekins to half-fill the tray. Pour the brûlée mixture into the ramekins and bake for 25-30 minutes. If the brûlées look like they’re starting to colour too much, cover with foil for part of the cooking time. The cooked brûlées should have the slightest of wobbles in the centre.
step 4

Remove the tray from the oven and allow the ramekins to rest for 5 minutes, then remove them from the tray and chill for at least 30 minutes.
step 5

While the brûlées are chilling, make the glaze. Crush the sugars together to a fine powder using a pestle and mortar. Remove the brûlées from the fridge and dust the tops with the sugar mixture. Use a kitchen blowtorch to caramelise the sugar topping until bubbling and browned – if you don’t have a blowtorch, briefly put the brûlées under a grill on its highest setting. Serve the brûlées with your favourite chutney (beetroot works well) and some fresh sourdough bread.

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Authors

Matthew Street

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