Name: Gorgonzola and Leek Crème Brûlée
Yield: Makes 6 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise; 1 small yellow onion, chopped; 5 large egg yolks; 1 cup heavy (whipping) cream; 1 cup half-and-half; 5 ounces Gorgonzola cheese, crumbled; 1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon; 3 tablespoons minced Italian parsley; Salt and freshly ground black pepper to taste; 24 teaspoons or 6 tablespoons grated Parmesan cheese, or 9 or 6 teaspoons sugar for topping

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Gorgonzola and Leek Crème BrûléeAlison Miksch

This savory custard features creamy Gorgonzola and the sweet succulence of leeks. Let it precede an entrée of barbecued steak or duck breast for a guest dinner. You can assemble it in advance and bake at the last minute, or bake it ahead and reheat to serve. Finish the dishes with Parmesan cheese for a sharp bite, or sugar for a sweet touch.

Oven-Dried Brown Sugar:

Due to the moisture content of brown sugar, it recommended to dry it before caramelizing. Spread light or dark brown sugar out on a baking sheet in a 1/8-inch layer and bake in a preheated 275°F oven for 8 to 10 minutes, or until browned a shade darker. Let cool, place in a small resealable plastic bag, and crush it thoroughly with a rolling pin or flat metal mallet to make fine crystals. Brown sugar treated in this manner has an excellent flavor when caramelized.

Recipe notes

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