NOT SWEET, BUT DELICIOUS - GREAT SIDE DISH

GORGONZOLA LEEK CRÈME BRULEE

Epicurious  | February 2009

by Lou Seibert Pappas

INGREDIENTS

1 T Roseli 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 Glenview Farms heavy cream

1 cup Glenview Farms half-and-half

5 ounces Roseli Gorgonzola cheese, crumbled

1 T minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon

3 T minced Italian parsley

Salt and freshly ground black pepper to taste

6 T grated Parmesan cheese, 6 teaspoons sugar for topping

PROCEDURE

Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.

In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.

Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.

Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar. Serve hot.

                           Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

             Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc