The many flavors of creme brulee (savory)
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The many flavors of creme brulee (savory)
  Savory    Appetizers    Cheese    Eggs    Vegetables  
Last updated 6/12/2012 1:26:38 AM. Recipe ID 61147. Report a problem with this recipe.
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      Title: The many flavors of creme brulee  (savory)
 Categories: Appetizers, Cheese, Eggs, Puddings/cu, Vegetables
      Yield: 5 Servings
 
           *****  NONE  *****
 
  ROASTED GARLIC CREME BRULEE Cut off the flat end of 2 or 3 cloves of
  garlic and separate the whole cloves, leaving the "skin" intact. Trim
  so head will sit flat. Place the garlic heads, cut side down, on a
  cookie sheet lined with foil. Drizzle lightly with 2 teaspoons olive
  oil. Fold the foil into a packet and bake at 350 for 1 hour and then
  allow to cool. When garlic is cool enough to handle, gently squeeze
  the pulp from each clove. Reduce the sugar to 1 tablespoon, omit the
  vanilla , add 1 teaspoon salt and the garlic pulp to the custard
  mixture. Place custard mixture in the blender and process until
  smooth. Continue as directed in the basic recipe, baking 40 minutes.
  
  ONION CREME BRULEE Melt 2 tablespoons butter in a skillet over low
  heat and add 1 cup coarsely chopped onion and cook, stirring
  occasionally , 45 minutes or until completely caramelized. Reduce
  sugar to 1 tablespoon, omit the vanilla and add 1 scant teaspoon salt
  and then the onions to the custard mixture. Process in an electric
  blender until smooth. Proceed with the basic recipe, baking for 50
  minutes.
  
  ROQUEFORT-and-BLACK PEPPER CREME BRULEE Reduce sugar to 1 tablespoon,
  omit the vanilla and add 1/4 cup Roquefort cheese and 1 teaspoon
  freshly ground black pepper to the custard mixture. Blend in an
  electric blender until smooth. Proceed with the basic recipe, baking
  for 45 minutes.
  
  




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Recipe ID 61147 (Apr 03, 2005)

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