Castello Creamy Blue Crème Brûlée & Fig Crostini

preparation

1. Preheat the oven to 150°C.

2. Beat egg yolks and white sugar in a bowl until light and fluffy.

3. In a saucepan, heat milk and cream. Add in 110g of Castello Creamy Blue cheese to the saucepan and whisk to incorporate. Once the mixture is hot and blue cheese is incorporated, slowly start whisking in the hot mixture into the sugar and egg yolks little by little, all the while keep whisking the eggs so that it doesn’t curdle. Return mixture to saucepan and back on a low heat for 5 minutes.

4. Place ramekins in a shallow pan with a tea towel underneath. Add creme mixture to ramekins. Place the pan onto a rack in the oven and then pour in boiling water around the ramekins until half way up the sides.

5. Bake for 20 to 30 mins or until set with a wobble. Remove from the oven and allow to cool. Refrigerate for 1 hour or overnight.

6. To make the crostinis simply slice the baguette into thin long pieces. Toast in oven or toaster, top with fig paste and a slice of fresh fig.

7. Mix the white sugar and brown sugar together. Sprinkle on top of the creams and brulee with a blowtorch until dark and caramelized. Garnish creme brulees with a little extra leftover blue cheese, sea salt and fig crostini on the side.

Serving note: You can make a mini version as a canape or if you have a large ceramic tart dish you can make one large version for a grazing table.