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The starter, Chic bistro

Parmesan crème brûlée

Parmesan crème brûlée is a savory starter for 6 people, based on the classic dessert but flavored with parmesan and nutmeg. It takes 20 minutes of active work, is made entirely the day before except for the final torching done right before guests arrive, rated medium difficulty, at €2.40 per person. Success depends on a gentle water bath bake, the custard should still wobble slightly in the center when it comes out of the oven.

It's a crème brûlée, but savory, with a parmesan crust that cracks open, and your table will be asking for the recipe.

Parmesan crème brûlée
For
6 people
Work
20 min
Total time
1 h 50
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.40
Calories per person
390 kcalcalculated by Kiloach, your weight coach

Under a parmesan crust that cracks the moment your spoon hits it, this custard keeps the silky softness of a classic crème brûlée, just in a savory version. Parmesan infused into the cream and milk gives it a round, savory depth, lifted by a touch of nutmeg and pepper. Arugula tossed with olive oil and balsamic vinegar brings the bitter, tangy contrast that wakes up every bite.

This starter fits a slightly dressed up dinner, whether with friends or family, when you want to surprise everyone right from the first course without spending the evening in the kitchen. It works just as well for an autumn or winter meal followed by something braised as for a lighter spring dinner. Torching the sugar tableside always gets a reaction from your guests.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, infuse the cream, make the custard, and bake the ramekins in a water bath, then let them cool and rest in the fridge overnight. The day of, there's nothing to do before guests arrive except pull the custards out of the fridge twenty minutes ahead of time. Right before your guests arrive, sprinkle on the parmesan and sugar, and at serving time, torch the tops and plate the dressed arugula alongside.

The ingredients

6 people

Dairy

  • Egg yolks 6
  • Heavy cream 50 cl
  • Whole milk 10 cl
  • Grated parmesan 120 g

Fruits and vegetables

  • Arugula 80 g

Pantry

  • Brown sugaroften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Heat the cream and milk with three quarters of the parmesan, the nutmeg, and the pepper, then let it infuse off the heat. 10 min

    Taste before adding salt, the parmesan already brings plenty.

  2. Whisk the egg yolks, pour the warm cream over them in a thin stream, and strain through a fine sieve.

    Avoid making the mixture foamy, bubbles leave holes in the custard.

  3. Divide among 6 ramekins set in a baking dish, add hot water halfway up the sides, and bake at 100°C. 50 min

    Cover the dish with a sheet of parchment paper so the tops don't brown.

  4. Let cool, then place the ramekins in the fridge until the next day.

    Press plastic wrap onto the surface to prevent a skin, and take them out 20 minutes before torching.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Sprinkle each custard with the remaining parmesan mixed with a pinch of brown sugar.

    A very thin layer is enough, otherwise the crust gets hard to crack.

When it's time to serveThe final touches, right in front of your guests.

  1. Caramelize with a kitchen torch, then serve with the arugula tossed in olive oil and balsamic vinegar.

    Keep the torch moving, the parmesan should turn golden without blackening.

Our tips to get it right

  • Use good quality parmesan, freshly grated, it infuses better and gives a more flavorful custard than pre grated parmesan from a bag.
  • Strain the mixture well through a fine sieve after pouring the warm cream over the yolks, that step is what gives you a smooth texture without bits of melted parmesan.
  • If you don't own a kitchen torch, run the ramekins under the broiler for a few minutes, watching closely so the parmesan browns without burning.

The variations

  • Swap the parmesan for an aged comté or gruyère for a milder, less salty version.
  • For a faster version, skip the infusing step and simply warm the cream, milk, and parmesan together for a few minutes before mixing, the flavor will be a touch less pronounced.
  • Add a few crisped bits of bacon on top of the arugula for a richer version if your guests enjoy heartier starters.

What to serve it with

  • A glass of crisp dry white wine
  • Lightly toasted country bread
  • A braised main course to follow

Storage

The baked custards keep for 2 days in the refrigerator, covered with plastic wrap pressed onto the surface, without the parmesan topping, which should go on right before torching. They don't freeze well, the custard texture breaks down once thawed.

Questions about this recipe

Can I use a different cheese instead of parmesan?

Yes, aged comté or gruyère both work well and give a milder flavor. Avoid very fatty cheeses, they can keep the custard from setting properly.

How do I know when the custard is done baking?

It should still wobble slightly in the center when you take the dish out of the oven. It finishes setting as it cools, and overbaking leads to a grainy texture.

What's the best way to plate this starter?

Classic white ramekins show off the golden crust nicely. Set each ramekin on a small plate with the arugula alongside, rather than mixed into the custard.

Can I double this recipe for a bigger group?

Yes, this recipe scales up easily, just add more ramekins, the water bath baking time stays the same. Just make sure your oven can fit multiple dishes if needed.

Can a parmesan crème brûlée be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a parmesan crème brûlée?

Allow 1 h 50 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "medium".

How many calories are in a parmesan crème brûlée?

About 390 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a parmesan crème brûlée cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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