It’s a growing trend to serve desserts with savory elements, but this crème brûlée actually is an appetizer. To make it, chef Matteo Boglione melts young pecorino cheese in a mixture of heavy cream and milk. He lets it cool a bit, and then mixes in egg yolks. He pours the mixture into serving dishes and cooks it in a water bath in a 250° Fahrenheit oven until it sets. Once out of the oven, he sprinkles it with turbinado sugar, which he caramelizes with a ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.