Crème Brulée with Entremont Saint Mont des Alpes cheese
- 65 gr Entremont Saint Mont des Alpes + 20g to decorate
- 40 cl single cream
- 3 egg yolks
- Salt and pepper
- 2 tablespoons brown sugar
Melt the Entremont Saint Mont des Alpes cheese cut into small cubes in the single cream over a low heat. Salt and pepper to taste. Take off the heat and blend with a hand blender then pour the hot preparation over the egg yolks whisking well to avoid lumps (pour in half then the other half).
Pour into ramekins and bake at 100°C for 30 minutes.
Cool to room temperature and put in the refrigerator for at least 1 hour.
Sprinkle the crèmes brulées with the brown sugar and brown under the grill for 5 minutes before serving or you can brown them with a blowtorch. Decorate with sticks of Entremont Saint Mont des Alpes cheese. Serve straight away!
Crédit photo : Stéphanie Iguna @LaFoodFactory