FREE SHIPPING! No minimum purchase required. Contiguous US. Exclusions apply. Learn More

Print this Recipe

Roasted Garlic and Parmesan Crème Brûlée

This unusual crème brulee presents familiar flavors and ingredients in a new way. Roasted garlic adds sweet depth to the parmesan custard to make a hauntingly delicious dish that may just become your new classic.


Recipe Details

  1. Preheat the oven to 425°F. Place 4 (4-ounce) ramekins in a 13 x 9-inch roasting pan. Bring a saucepan of water to a boil over high heat; remove from the heat.
  2. Wrap the garlic cloves in a small piece of aluminum foil. Place the packet directly on the oven rack and roast until very soft, about 35-40 minutes. Remove from the oven and let cool 5 minutes. Transfer the garlic to a cutting board and mash to a paste with a fork. Reduce the oven temperature to 300°F.
  3. Combine the garlic and heavy cream in a small saucepan and bring to a simmer over medium heat. Add the cheese and cook, stirring, until smooth, 2-3 minutes. Lightly beat the egg yolks in a medium bowl. Whisk a small amount of the hot cream mixture into the egg yolks, then whisk in the remaining cream in 2 additions. Divide the mixture evenly among the ramekins. Pour just enough of the hot water into the roasting pan to come 3/4 of the way up the sides of the ramekins.
  4. Bake the custards until they are just set (they should slightly jiggle in the center), about 21-22 minutes. Remove from the oven then use a wide spatula to transfer the ramekins to a heatproof surface.
  5. Combine the sugar and salt in a bowl. Sprinkle the sugar mixture over the 4 custards.
  6. Working with one custard at a time, move the crème brulee torch in a circular motion about 2-inches above the surface until the sugar melts and browns, about 1-2 minutes.

Recommended Product

Stay Connected: Facebook Twitter Pinterest
Skip to content