I am a Creme Brûlée fanatic. If there is creme brûlée on the menu, I must order it. I know where all the really good creme brûlée restaurant dishes are within a 100 mile radius of my house. And I have eaten them all.

So one day I was wondering if I could make a savory version of creme brûlée.

The answer to my question is YES.

I found a recipe for a super easy foolproof  garlic custard, tweaked it slightly and then sprinkled a little grated Parmesan on top and torched it.

This is a swoon-worthy dish that makes you look like an accomplished chef, but is really so, so easy to make. Just a few ingredients and a torch will get you there.

This dish is great as a first course, and is perfect on a brunch buffet. It is best slightly warm or at room temperature.

If you’re a fan of the sweet classic dessert, Creme Brûlée, you MUST try this amazing dish.

GARLIC PARMESAN SAVORY CREME BRULEE

2 tablespoons grated garlic
2 cups cream
3 large eggs
1/2 teaspoon each salt and pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons finely grated Parmesan cheese

Preheat oven to 300 degrees.

Butter 4 8-ounce ramekins.

Which together all ingredients except Parmesan cheese. Pour into ramekins and place in a large baking pan. Carefully pour water around the ramekins, enough so that the water comes halfway up ramekins. Bake 45 to 50 minutes, until almost set in centers.

Let cool to warm and then spread 1 tablespoon of Parmesan on top of each custard. Broil under broiler or torch with a flame until Parmesan is lightly browned.

Serve warm or at room temperature.

Garlic Parmesan Savory Creme Brûlée

 

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Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

 

Serves: 4

Ingredients

• 2 tablespoons grated garlic
• 2 cups cream
• 3 large eggs
• ½ teaspoon each salt and pepper
• ¼ teaspoon freshly grated nutmeg
• 4 tablespoons finely grated Parmesan cheese

Instructions

1. Preheat oven to 300 degrees.
2. Butter 4 8-ounce ramekins.
3. Whisk together all ingredients except Parmesan cheese. Pour into ramekins and place in a large baking pan. Carefully pour water around the ramekins, enough so that the water comes halfway up ramekins. Bake 45 to 50 minutes, until almost set in centers.
4. Let cool to warm and then spread 1 tablespoon of Parmesan on top of each custard. Broil under broiler or torch with a flame until Parmesan is lightly browned.
5. Serve warm or at room temperature.

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