BellaVitano Crème Brûlée
Chef Erich Cheica, Sartori Corporate Chef
Number of Servings: 8
Ingredients
- ¼ cup unsalted butter
- 5 egg yolks
- 3 whole eggs
- ¼ cup light brown sugar
- 2 ½ cups heavy cream
- ½ tablespoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon vanilla seeds
- ½ cup Sartori Reserve BellaVitano cheese – shredded or shaved
- ½ cup light brown sugar (for topping to caramelize)
Directions
Cooking Directions
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Lightly butter ramekins and place in a baking dish that is deep enough to allow water to reach ¾ of the way up the sides of the ramekins. Preheat oven to 325˚F.
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Place egg yolks, eggs and ¼ cup brown sugar in a 2 qt. mixing bowl. Stir together, but do not whip! Set aside.
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Place cream in 2 qt. saucepan and heat to a scald. Slowly whisk hot cream into egg mixture. Add both vanillas.
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Slowly pour mixture into each ramekin. Divide BellaVitano cheese equally between all eight portions.
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Place in 325˚F oven, add water to baking pan and bake 25 minutes or until custard is set.
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Remove ramekins from water bath and cool slightly at room temperature before moving to refrigeration. Store until ready to serve.
Final Preparation
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To serve, sprinkle each Crème Brûlée with brown sugar, then caramelize sugar lightly with plumber’s torch. Top with your choice of berries and serve.
Bon Appetit!