Cheese Creme Brulee

Name: Cheese Creme Brulee
Yield: 9 servings
Cuisine: American
Ingredients: 3 large Egg yolk; 80 grams Cream cheese; 200 ml Milk; 150 ml Heavy cream; 50 grams Granulated sugar; 1/2 stick Vanilla beans (ok if you don't have); 1 Granulated sugar (topping)

cookpad.japan @cookpad_jp

I ate a lot of different brulees, but I thought that cream cheese would be the most delicious. So that's how I came up with this recipe.

Please adjust the amount of granulated sugar as you like.
If using lemon juice, use about 2 teaspoons. Recipe by ko-ko

I ate a lot of different brulees, but I thought that cream cheese would be the most delicious. So that's how I came up with this recipe.

Please adjust the amount of granulated sugar as you like.
If using lemon juice, use about 2 teaspoons. Recipe by ko-ko

cookpad.japan @cookpad_jp

I ate a lot of different brulees, but I thought that cream cheese would be the most delicious. So that's how I came up with this recipe.

Please adjust the amount of granulated sugar as you like.
If using lemon juice, use about 2 teaspoons. Recipe by ko-ko

I ate a lot of different brulees, but I thought that cream cheese would be the most delicious. So that's how I came up with this recipe.

Please adjust the amount of granulated sugar as you like.
If using lemon juice, use about 2 teaspoons. Recipe by ko-ko

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Ingredients

9 servings

3 largeEgg yolk
80 gramsCream cheese
200 mlMilk
150 mlHeavy cream
50 gramsGranulated sugar
1/2 stickVanilla beans (ok if you don't have)
1Granulated sugar (topping)

Saved

Steps

1

Add the cream cheese and granulated sugar to a bowl. Immerse the bowl in hot water and mix. Add the egg yolk one at a time (add lemon juice here if desired).
2

Add the milk, heavy cream, and vanilla beans (both seeds and pods) to a pot and heat until hot. Preheat your oven to 150℃.
3

Add the milk from step 2 to the bowl from step one a little at a time (remove the pods). Mix to ensure that it's smooth.
4

Send the mixture from step 3 through a strainer. I recommend using a tea strainer, or something with very delicate straining abilities.
5

Pour the mixture into the ramekins evenly. Put the ramekins into a deep container and add enough hot water to come up to a third of the height of the ramekins. Place in the bottom level of the oven and bake for 25 to 30 minutes at 140℃.
6

If you give it a little shake the top should jiggle. If you skewer it there may be a little mixture left on the toothpick, but if you cool it it'll come out nicely.
7

Take it out of the oven quickly and let it cool. Afterwards cool in the refrigerator for one hour.
8

Top with granulated sugar, enough to completely cover, and cook with a burner until it turns golden brown. Please cool in the refrigerator again.
9

It's complete. It's very soft and creamy and melts in your mouth.
10

These are heart-shaped ramekins. I baked them at 150℃ for 30 minutes.