Cheese Creme Brulee
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
Cheese Creme Brulee
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
Cooking Instructions
- 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.
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