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, 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. 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? And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet and savory.
CREME BRULEE IN CHEESE AND FIGS (easy recipe)Print This
- 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.