Description
A bold and sophisticated twist on the classic dessert, this savory Parmesan crème brûlée features a rich, cheesy custard base topped with a caramelized crust and a tangy-sweet balsamic tomato jam. Ideal as an appetizer or elegant starter.
Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 large egg yolks
- 1/2 cup finely grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons granulated sugar (for topping)
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/4 teaspoon dried thyme
- Pinch of salt (for jam)
Instructions
- Preheat oven to 300°F (150°C). Place 4 small ramekins in a deep baking dish.
- In a saucepan, heat cream and milk over medium heat until just simmering. Remove from heat and stir in Parmesan, salt, and pepper. Let cool slightly.
- In a bowl, whisk egg yolks until smooth, then slowly add warm cream mixture while whisking constantly.
- Strain the mixture to remove any lumps, then pour evenly into ramekins.
- Fill baking dish with hot water halfway up the sides of the ramekins and bake for 35–40 minutes, or until custards are set but slightly jiggly.
- Cool to room temperature, then chill for at least 2 hours or overnight.
- Meanwhile, make the jam: sauté cherry tomatoes in olive oil over medium heat until soft. Add balsamic, honey, thyme, and salt, and cook down to a jammy consistency. Cool completely.
- Before serving, sprinkle sugar on each custard and caramelize with a kitchen torch.
- Top each crème brûlée with a spoonful of balsamic tomato jam and serve.
Notes
- Use high-quality Parmesan for the best flavor and texture.
- The tomato jam can be made in advance and stored in the fridge for up to 5 days.
- Serve with crostini or toasted baguette slices for added crunch.
Nutrition
- Serving Size: 1 ramekin
- Calories: 280
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 185mg
Keywords: savory crème brûlée, parmesan custard, balsamic tomato jam, elegant appetizer, cheese brûlée