Recipe for Gorgonzola Crème Brûlée Appetizer

Preheat the oven to 120°C.

In a saucepan, combine the milk, cream, and cheese. Bring to a boil, then blend using an immersion blender.

In a mixing bowl, whisk the egg yolks and the whole egg, then pour in the milk and gorgonzola mixture while stirring.

In the bottom of the jars, distribute the diced ham.

Divide the cream into the glasses.

Place them on a baking sheet and bake for about 15 – 20 minutes, keeping a close eye on them; the cream should still be very slightly jiggly.

Let cool, then place in the refrigerator.

Just before serving, take them out of the fridge, place a teaspoon of brown sugar on each cream, and then caramelize with a torch or under the broiler in the oven (be careful in this case).

To finish, find the detailed recipe with images as well as tips on the website.