Epoisses crèmes brulées

Epoisses crèmes brulées

Sweet and savory dishes are always so delicate to make. Add to that a very (very) stinky cheese and it becomes WEIRD. But... It's so good! It can make a good starter with some bread and salad.

Yes, époisses' taste is very strong, but it is the point. You add some sweetness by grilling them with sugar to caramelize everything before digging in!

Epoisses crèmes brulées (serves 4) :

  • 125g époisses cheese
  • 15cl liquid cream
  • 10cl milk
  • 3 eggs
  • 1/2 tsp sugar per ramequin
  • Salt and pepper

Preheat the oven at 100°C/210°F.

In a sauce pan, add cream, milk and cubed cheese.

Heat on low heat and whisk until the cheese has disolved and the texture is smooth.

In a separate bowl, whisk the eggs.

Add salt and pepper to the eggs.

Pour the cheesy cream on the eggs slowly, whisking continuously.

Pour the batter into small ramequin.

Put the ramequin on a baking sheet and add 2 to 3 cm of water at the bottom.

Bake for 50 minutes.

When the crèmes brulées are done, let it come to room temperature then put it in the fridge for at least 2 to 3 hours.

Before serving, add sugar on each ramequin and grill for 5 minutes or caramelize with a blowtorch.