John Myers
Tomato and Goat Cheese Creme Brulee
The perfect tomato and goat cheese creme brulee recipe with a picture and simple step-by-step instructions.
- 2 tbsp Olive oil
- 4 tbsp Tomato paste
- 400 g Whipped cream
- 1 branch Rosemary
- 6 Egg yolk (egg size M)
- 200 g Goat cream cheese
- Salt
- Pepper
- Preheat the oven to 100 degrees, top / bottom heat
- Heat the oil in a saucepan, briefly toast the tomato paste in it. Deglaze with cream, add sprig of rosemary, briefly bring the tomato cream to the boil while stirring. Pour through a sieve into a bowl, allow to cool a little.
- Mix the egg yolks with the tomato cream, do not beat until frothy and fold in the cream cheese. Season the cream with salt and pepper, pour into the molds.
- Place the molds with the cream on a deep tray (or a baking dish in which all the molds fit). Carefully pour on about 2cm high of hot water. Slide the molds into the preheated oven in a water bath and let the cream set for about 40 minutes. Take out of the oven, take the molds out of the water bath, cool the cream in the refrigerator and let it set for approx. 2 hours.
- Sprinkle the creme brûlées with sugar and gratin with a flambé burner.
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