Parmesan Crème Brûlée

So the first time I actually attempted this Modernist Cuisine dish I forgot the most important step (adding the eggs) so I ended up with Parmesan infused cream.  Yummy.  The second time I attempted the dish I was left with a custard at the bottom and runny egg yolks at the top.  Also yummy.  Unfortunately the second attempt was on the day of my NYE 2012 dinner.  Luckily I was able to salvage the second attempt and learn some good lessons to pass along.

This is a savory version of the traditional Crème Brûlée that is flavored with Parmesan Cheese and topped with an onion flavored sugar.    While it could be topped with any sugar, the onion sugar is a surprising element and helps keep the savory intact.  I typically serve this as part of an Egg Tasting Dish along with: Pressurized Yolks, Deep Fried Yolks, and Deep Fried Custard.

Pressurized, Paremesan Brulee, and Deep Fried

Pressurized, Paremesan Brulee, and Deep Fried

Ingredients – Serves 6

Onion Sugar

  •  150g sweet onion juice from approximately 250g sweet onions
  • 65g isomalt (or sugar)
  • 35g liquid glucose

Parmesan Crème Brûlée

  • 250g heavy cream
  • 80g grated Parmesan cheese
  • 68g egg yolks
  • 1g salt

Preparation

Onion Sugar

  • Line a baking sheet with a silpat silicone mat
  • Combine the onion juice, isomalt (or sugar) and glucose in a non stick pot.  Turn the heat to high and cook, stirring continuously until an instant read thermometer reaches 310°F.  The mixture will resemble a dark brown caramel.
  • Pour the mixture onto the prepared silpat mat and allow to cool and harden (about 20 min).
  • Break the candy into pieces and grind in a spice or coffee grinder to a fine powder.

Onion Sugar

 

Parmesan Crème Brûlée

  • Stir together the cream and Parmesan cheese in a saucepan and bring to a simmer.  Strain through a fine sieve and discard the solids
  • Whisk the egg yolks and salt into the cream mixture until thoroughly incorporated (do not incorporate too much air)
  • Divide the mixture into 6 to 8 ramekins or small porcelain cups and cover each with plastic wrap.
  • Place the ramekins in a pot wide enough to hold them all.  Fill the pot with just enough water to reach to just above where the egg mixture reaches inside of the ramekins.  It’s important the water reaches to above the custard line or you will be left with uncooked spots.
  • Place a digital thermometer in the water and turn the heat on high to quickly reach a temperature of 172°F.  Turn the heat down to low and monitor the water raising and lowering the heat in order to keep the water temperature as close to 172°F as possible.
  • After 35 minutes check to see that the tops of the custards appear solid.  If not, continue cooking in 5 minute increments until solid.
  • Remove the plastic wrap and cover with clean plastic wrap or foil and refrigerate for at least 45 minutes.

To Serve

  • Remove the Parmesan Crème Brûlée from the refrigerator 30 minutes before serving to allow to come to room temperature.
  • Dust 40g of the onion sugar on each of the ramekins and blow torch until caramelized

 

Pressurized, Paremesan Brulee, and Deep Fried

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