Jarlsberg® Crème Brûlée
Output: 4 portions
- 1 cup Jarlsberg®, finely grated
- 2 cups heavy cream
- 6 egg yolks
- 1/8 teaspoon grated nutmeg
- 3 tablespoons light brown sugar, plus more for crust
Preheat oven to 300o F. In a large saucepan, bring the cream and Jarlsberg® to a near-boil over medium heat, stirring constantly. (The Jarlsberg® may not melt completely.) Allow this mixture to cool for 15 minutes, then strain out any remaining solids. Beat the egg yolks, nutmeg, and sugar until completely smooth.
Pour the cooled cream mixture into the eggs, whisking constantly. Pour into four 4 oz. ramekins, and place the ramekins in a large baking dish. Pour boiling water into the baking dish around the ramekins, and bake for 25 to 35 minutes, or until the crème is still wobbly, but not liquid. Allow to cool. Just before serving, sprinkle brown sugar over each, and caramelize the sugar by placing it under a hot broiler for about 45 seconds, or by using a blowtorch.