Michael Bowe’s Savory Crème Brûlée with Julianna
Recipe by Mike Bowe, Chef at Red Yeti –Jeffersonville, IN.
Crème brûlée, but make it savory. This cheesy twist on the French classic comes from Chef Michael Bowe of Red Yeti (our favorite restaurant on our side of the Ohio River) located in Jeffersonville, Indiana. Chef Mike whipped up this rich, velvety custard with two Capriole cheeses—our herby, complex Julianna and a bright crumble of fresh chèvre—and finished it with a crisp brown sugar brûlée and a pinch of sea salt. Top with your favorite seasonal fruit, candied nuts, or whatever else your heart desires! Mike’s stunning crème brûlée (pictured below) is adorned with edible flowers, and it was almost too pretty to eat. Almost.
Savory Crème Brûlée with Julianna
Yield: 4 servings
Ingredients
1 1/4 cups heavy cream
3 farm egg yolks
110g thinly sliced Julianna
50g crumbled fresh chèvre
1 1/4 tsp kosher salt
Brown sugar, for topping
Sea salt, for finishing (try J.Q. Dickinson finishing salt)
Instructions
Preheat oven to 275°F (non-convection) or 260°F (convection).
In a small mixing bowl, whisk together the egg yolks, Julianna, and chèvre. Set aside.
Heat the cream in a small saucepan. When hot, slowly temper the cream into the cheese and egg mixture, whisking continuously.
Return the mixture to the saucepan over very low heat. Whisk constantly until the custard thickens enough to coat the back of a spoon.
Pour the custard evenly into ramekins. Place ramekins in a water bath and bake for 27 minutes.
Chill in the refrigerator for 4–6 hours.
To serve, sprinkle brown sugar over each ramekin and brûlée using a torch or broiler.
Finish with a pinch of sea salt!