Parmesan and thyme crème brûlée – Food & Home Magazine
This savoury twist on the classic French dessert combines the rich creaminess of traditional crème brûlée with the sharpness of Parmesan and thyme.
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Cooking tools:
- Kitchen torch
- Ramekin
- Fine-mesh sieve
- Roasting pan
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Skillet
- Kitchen towel
- Bread knife
- Cutting board
Ingredients
- 500ml (2 cups) fresh cream
- 2 garlic cloves, peeled and bruised
- small handful thyme sprigs + extra, to sprinkle
- 200g Parmesan, grated
- 6 egg yolks
- knob butter, to fry
- ciabatta, thinly sliced
- 2 tbsp castor sugar
- pinch salt
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