Parmesan Crème Brulée

Parmesan crème brûlée is a sophisticated twist on the classic French dessert, incorporating the unique flavor of one of the most well-known Italian cheeses.

Ingredients

• 500 ml of fresh cream
• 100 g of grated Parmesan cheese
• 4 egg yolks
• 2 tablespoons of granulated sugar
• 1 vanilla pod or 1 teaspoon of vanilla extract
• Brown sugar as needed for caramelization
• Salt to taste

Preparation

1. Preheat the oven to 150 °C.
2. In a saucepan, warm the cream over medium heat until it nearly boils. Add the grated Parmesan and stir until it has completely dissolved. If using a vanilla pod, split it in half lengthwise, scrape the seeds, and add them to the cream along with the pod; alternatively, stir in the vanilla extract.
3. In a bowl, lightly beat the egg yolks with the granulated sugar and a pinch of salt.
4. Remove the saucepan from the heat and remove the vanilla pod if used. Slowly and steadily pour the warm cream over the yolks, stirring constantly to avoid cooking the eggs.
5. Strain the mixture through a fine-mesh sieve to remove any impurities and pour it into the crème brûlée dishes.
6. Bake the dishes in a water bath in the oven for about 40-45 minutes, until the cream is set but still slightly wobbly in the center.
7. Allow the crème brûlées to cool to room temperature, then refrigerate for at least 4 hours.
8. Before serving, sprinkle an even layer of brown sugar over each crème brûlée and caramelize the sugar with a kitchen torch or under the broiler until a golden and crispy crust forms.
9. Let the caramelized crust cool for a couple of minutes before serving.

This dessert combines the creaminess of the cream with the intense and slightly salty flavor of Parmesan, creating a surprising and delicious combination, perfect for impressing your guests with a touch of Italian sophistication.

Curiosity

The traditional French crème brûlée does not include cheese in its preparation, but the addition of Parmesan makes this dessert a perfect example of how Italian flavors can enrich and innovate dishes from other culinary cultures.