Best 2 Gorgonzola And Leek Crème Brûlée Recipes

Indulge in a culinary masterpiece that tantalizes the senses – Gorgonzola and Leek Crème Brûlée. This unique dish seamlessly blends the bold flavors of Gorgonzola cheese with the delicate sweetness of leeks, creating an unforgettable symphony of flavors. As you crack the caramelized sugar crust, the velvety custard underneath yields to reveal a rich, savory filling that is both comforting and sophisticated. This recipe elevates the classic crème brûlée to new heights, making it an ideal appetizer or dessert for any special occasion. But that's not all! This article also features a delightful collection of crème brûlée recipes that will satisfy every palate. From classic vanilla to exotic passion fruit, these recipes offer a range of flavors and textures that are sure to impress. Whether you're a seasoned chef or a home cook looking to try something new, this article has the perfect crème brûlée recipe for you. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

CREME BRULEE

Creme Brulee image

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Provided by COOKALOT

Categories World Cuisine Recipes European French

Time 2h40m

Yield 5

Number Of Ingredients 5

Ingredients

6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g

GORGONZOLA CREAM SAUCE

Gorgonzola Cream Sauce image

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Steps:

Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g

Tips:

Use high-quality ingredients for the best results. Fresh leeks, rich Gorgonzola cheese, and creamy heavy cream will make a big difference in the flavor of the crème brûlée.
Don't overcook the leeks. They should be softened but still have a bit of a bite to them.
Let the crème brûlée cool completely before refrigerating. This will help it set properly.
When torching the sugar topping, be sure to use a kitchen torch that has a fine flame. This will help you create a thin, even layer of caramelized sugar.
Serve the crème brûlée immediately after torching the sugar topping. This is when it is at its best.

Conclusion:

Gorgonzola and leek crème brûlée is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your crème brûlée light and creamy or rich and decadent, this recipe is sure to please. So next time you are looking for a special dessert, give Gorgonzola and leek crème brûlée a try. You won't be disappointed.