Crème brulée with pecorino cheese with fig jam: if you love this original recipes for you. I of this recipe I fell in love as soon as I read it. Is’ in fact, a variation of the classic CREME BRULEE, a dessert spoon timeless and beloved, easy to prepare and perfect results. Is, which is rare for me, I decided to try it exactly as it was designed by the author, Stefano Masanti, in the book the cheese in the kitchen.
Is’ a crème Brulee, but with cheese, topped with a fig jam I had – randomly – prepared a few days ago. The coincidence between the vision of this pudding and jars of jam in pantry hit me and I immediately decided to try this out. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet and savory, such as spongy and amazing SOFT CAKE WITH FRESH FIGS AND ALMOND.
Now, After having tasted, I will tell you that is a dish that you could easily serve as an appetizer, focusing on the intense flavor of cream cheese, or as a dessert, enhancing the combination of sweet fig jam and cheese. Is’ a recipe for gourmets in my opinion, and for those who love – unconditionally, like me – fruit-cheese pairing. I loved. Which one of you will love it? If you prefer to go to elegant classic, then try the CREME BRULEE MANDARIN, the delicious smell of citrus. Good day and, If you like, Also follow me on my Youtube channel.
200 milliliters of fresh whole milk
fresh single cream 200 milliliters.
50 grams caster sugar
60 grams of egg yolks (3 medium-sized egg yolks)
80 grams of grated Pecorino cheese
40 teaspoons fig jam (mine is home made)
50 grams of brown sugar
a black fig for garnish
The preparation of creme brulee with pecorino cheese and figs is very fast: bring the milk to a boil, Add the grated cheese, stir well and filter.
Mix the egg yolks with the caster sugar with a fork, so that the compound mixes, but not mount. Bring the cream to a boil, Add the egg yolks and cream cheese on a milk sugar, stirring quickly with a whisk so that the eggs don't Cook.
Pour the cream ceramic moulds. Bake in oven preheated to 180 degrees in a double boiler: put the ramekins in a baking pan, pour cold water up to three-quarters of their height and cook for 40 minutes. When the custards are cooked, allow to cool completely.
Sprinkle cream with brown sugar and gratinate under the grill or kitchen torch. Allow to cool, Garnish with a tablespoon of fig jam and a quarter of fresh fig.