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| Cheesy Creme Brûlée |
A creme brûlée that is a starter not a dessert? I never knew such a thing existed. Making dishes like this is why being part of French Fridays is so exciting as a cook. Dorie keeps expanding my culinary horizon. Whether or not I or my family likes the dish, the process of learning new cooking techniques and trying new ingredients improves my ability to create recipes.
This dish contains Comte cheese and parmesan. I never ate Comte before, and I would have never have guessed that it would taste so good with parmesan. The base and the top of the brûlée are layered with these two cheeses (you did have the option of using cheddar.)
Comte is a mild nutty flavored cheese similar to Gruyere. Honestly, I didn't need to put this delightful cheese in a brûlée to enjoy it. I could have just sat and eaten it with crackers... but I guess this appetizer was all about pizzazz.
Comte is a mild nutty flavored cheese similar to Gruyere. Honestly, I didn't need to put this delightful cheese in a brûlée to enjoy it. I could have just sat and eaten it with crackers... but I guess this appetizer was all about pizzazz.
Yes, we spent $10 bucks at Home Depot and got a mini-propane torch. After my shocking experience with the immersion blender I actually was not too excited to use a torch in the kitchen. So, I let my husband do the honors.
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| Torching Brûlées |
He seemed to enjoy himself; though the process took a little longer than we hoped. The cheapy torch kept going out, and my daughter kept stressing that the fumes were going to give us all cancer. We probably should have used the broiler... but we just couldn't resist the element of danger.
The resulting appetizer was enjoyed, but not loved. I found it to be a little rich for my taste. None of us are heavy cheesy eaters... but if you are, oh, I so recommend you make this... you will be in heaven.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
