Gorgonzola and Leek Crème Brûlée

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This sophisticated Gorgonzola and leek crème brûlée offers a delightful savoury twist on the classic French dessert. By combining the salty, sharp notes of blue cheese with the mellow sweetness of sautéed leeks, this vegetarian dish delivers a complex flavour profile that is both comforting and elegant. The rich custard base, infused with fresh herbs and silky cream, provides a luxurious texture that contrasts beautifully with the crisp, golden topping.

Ideal as a refined starter for a dinner party or a light lunch when paired with a crisp experimental green salad, this recipe is a versatile addition to your repertoire. Whether you finish the tops with a traditional caramelised sugar crust or opted for a salty Parmesan glaze, these individual ramekins are sure to impress your guests with their professional finish and indulgent homemade taste.

Ingredients for Gorgonzola and Leek Crème Brûlée

1 cucchiaio di olio extravergine d'oliva
2 medium-large leeks (about 350g total), split lengthwise, washed thoroughly, and sliced crosswise
1 small yellow onion, chopped
5 tuorli d'uovo grandi
240ml heavy (whipping) cream
240ml half-and-half
140g Gorgonzola cheese, crumbled
1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoons dried dill or tarragon
3 tablespoons minced Italian parsley
Sale e pepe nero macinato fresco a piacere
24 teaspoons or 6 tablespoons grated Parmesan cheese, or 9 or 6 teaspoons sugar for topping

How to make Gorgonzola and Leek Crème Brûlée

Preheat the oven to 135°C. 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 colour. 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 centre 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.