Introduction: Mûenster Cheese Crème Brûlée and a Spicy Cheddar Cheese Tûile

About: Just love making things.. I wish I had space to do it but everything you see was made in my 600sf One Bedroom Condo!

I needed a dessert for a dinner party for a few people around Halloween.. So here is what I made: a "Mûenster Cheese Crème Brûlée with a Spicy Cheddar Cheese Tûile" - Bit of a play on a "Monster" dessert!

Muenster Cheese is a pasteurized cow's milk cheese that is pale in color and smooth in texture and melts well so is a good cheese for incorporating in desserts.

The addition of Cayenne pepper to the Cheddar Tuile gives a bit of a surprise to your mouth that is smoothed out by the creamy Creme Brulee.

Supplies

Munster Creme Brulee

  • 1 1/4 cups 375 ml Heavy cream
  • 1/2 cup (125 g) Munester cheese
  • 5 large egg yolks
  • 1 teaspoon fine sea salt
  • 1/4 cup (60 mL) sugar


Caramelized topping

  • 2 tbsp (30 mL) white sugar
  • 2 tsp (10 mL) brown sugar


Cheddar Cheese Tuiles

  • 1/2 cup (125 g) Old Cheddar cheese
  • Dash Cayenne pepper


Equipment

  • Electric Wisk
  • Kitchen Torch

Step 1: Getting Eggy

Preheat oven to 350 °F (180 °C).

Separate 5 egg yolks into a mixing bowl.

Beat sugar and egg yolks together until thick and lighter in color.


Step 2: Make the Custard

Pour the cream into a saucepan and stir over low heat until it comes to a boil. Mix in the grayed Muenster cheese into the warm cream with an electric hand wisk.

Stir a bit of the cream mixture into the egg yolk mixture, while whisking them together. Add a pinch of salt. Pour the egg yolk mixture back into the saucepan with cream mixture and stir until combined.

Pour the custard into the ramekins and then place the ramekins in a baking dish just large enough to accommodate them. 

Pour in enough hot water to come halfway up ramekins and then cover the dish with aluminum foil. Bake for approximately 35 minutes or until the custard is set. It should be slightly firm on the top but still move slightly when jiggled.

Remove the ramekins from the dish and let cool for 15 to 20 minutes. Cover and refrigerate for at least 4 hours.

Step 3: Cheddar Cheese Tuiles

Grate the cheddar cheese. Preheat a skillet to medium (some people do make Tuiles in the oven but I like the control I get being able to see it on the stove top). Sprinkle the skillet with a touch of cayenne pepper.

Drop 1 tbsp of the cheddar cheese on the skillet spreading it out into an even thin layer. "Fry" until the cheese melts and just about stops bubbling (Do not let it brown though, as it will be bitter).

Remove the cheese onto a paper towel to absorb the grease and let it cool slightly, at this point I put it in the fridge and shape it wit a slight curve. Once fully cooled it will keep its shape.

Step 4: Flame Time

Divide topping sugars equally among the dishes and spread evenly on top. Using a torch (on low/medium heat), melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving as the sugar is insanely hot at this point as is the ramekin.

Step 5: The Presentation

Place the Spicy Cheddar Cheese Tûile on the Mûenster Cheese Crème Brûlée, serve!

Enjoy that moment that your spoon breaks the melted sugar crust and you get the first taste of the cheesy, eggy, sweet custard!

Cheese Challenge

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Cheese Challenge