Creamy cheese crème brûlée with Beemster Royaal Grand Cru

Dessert. 6 trays. Prepare 45-50 min (+3 hours let set).

Ingredients

• 5 egg yolks
• 200 gr Beemster Royaal Grand Cru
• 500 ml of whipped cream
• 1 vanilla pod
• cane sugar
• 80 grams of fine granulated sugar

Supplies

Whisk
saucepan
6 bowls (to put the crème brûlée in)
Gas burner or grill

Prepare

1. Whisk together the egg yolks and granulated sugar in a bowl with a whisk.
2. Pour the whipping cream into a saucepan and and add the pith of the vanilla pod.
3. Pour the warmed whipping cream together with the egg yolks and stir well so that it becomes an even mass. Add in 200 gr grated Beemster Royaal Grand Cru.
4. Divide the mixture among the baking dishes. Place them in a baking dish and pour in a layer of hot water. Then place the dish with trays in the oven and bake the cheese crème brûlée for 45-50 minutes at 160°C. Then let them cool and put the dishes in the refrigerator for 3 hours to stiffen.
5. After stiffening, sprinkle a thin layer of cane sugar over the cheese crème brûlee and use a gas burner to melt the sugar layer. No gas burner at home? Then put the trays under a grill until the cane sugar turns golden brown.

This recipe was created in collaboration with Entree Magazine

Want to put another delicious dessert recipe on the table? Then take a look at our other dessert recipes with Beemster cheese