Recipe of the Week: Parmesan Creme Brulee With Roasted Red Pepper Coulis
The latest food trend that is taking the New York food scene by storm is the crazy idea of serving savory desserts as appetizers. Enjoy these creamy parmesan creme brulee as a delicious starter of your meal. Your guests will be delighted and amazed by the delicious taste. A festive dish that is so easy to prepare. Serves eight. (Chef tip: I prefer using a small kitchen torch when making this appetizer. Be very careful not to burn the custards if you decide to place them under broilers. Watch them closely because they will only take a few minutes to caramelize.)
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon fresh basil leaves, chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
4 large eggs
2 cups heavy whipping cream
1 tablespoon sherry wine
1 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon demerara sugar
1 tablespoon freshly grated Parmigiano-Reggiano cheese
GARNISH:
2 cups arugula leaves
8 cherry tomatoes
1/4 cup Parmigiano Reggiano, shaved for garnish
Preheat the oven to 350°F. In a small frying pan, cook the onion in olive oil until soft. Coat eight 4-ounce ramekins with melted butter or cooking spray. In a large bowl, combine the cooked onion, basil, Parmesan cheese, eggs, cream, sherry wine, salt and pepper.
Divide egg mixture evenly among the eight ramekins, filling them two-thirds full. Place the ramekins in a baking dish and fill the baking dish with enough hot water to come halfway up the sides of the ramekins. Cover the baking dish with aluminum foil and bake for 45 minutes, or until the centers of the creme brulee are just set. Remove from the oven, taking care not to splash any water into the ramekins, and allow them to cool completely in the refrigerator for several hours.
Mix together the sugar and the parmesan in a small bowl. Distribute evenly over the surface of each of the cooked custards previously cooled. Use a culinary torch to caramelize the tops until just browned or place under the broiler. Spoon the red pepper coulis sauce on each plate. Carefully run a knife around the inside edge of each cooled ramekin and un-mold onto the center of each plate. Garnish with a few arugula leaves and a cherry tomato and shave a few curls of Parmigiano-Reggiano over each plate; serve immediately.