Pecorino crème brûlée

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 blowtorch.

He tops the dish with a balsamic vinegar reduction and onion marmalade, which is made by cooking julienned red onions in simple syrup with some pectin at a low temperature for two to three hours.

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