White & Church, New York City
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 ...
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