May 8, 2010
Crème Brûlée With Kapiti Kikorangi, Figs and Port Wine Caramel
1 cup (250 ml) Port wine
3/4 cup (180 ml) granulated sugar
4 fresh figs, sliced
1/2 cup (125 ml) Kapiti Kikorangi (creamy blue cheese), crumbled
2 cups (500 ml) 35% cream
5 large egg yolks
1/4 cup (60 ml) sugar
Preheat oven to 250° F (120° C). In a saucepan, pour the Port wine and 1/2 cup (125 ml) of the granulated sugar. Let simmer 15 to 20 minutes until the consistency becomes syrupy and forms a caramel. Add figs, coating them with the Port wine caramel, and continue cooking for 2 minutes.
In another saucepan, heat the cheese with the cream, until melted and completely mixed, without bringing to a boil (approximately 5 minutes). Strain to ensure the mixture is completely smooth, and set aside in a bowl.
In a bowl, whisk the egg yolks with the remainder of the granulated sugar. Set aside.
Using the whisk, gradually add the warm cream and cheese mixture to the egg yolk mixture.
Place 8 1/2-cup (125 ml) ramekins in a shallow baking dish. Pour enough boiling water in the dish to reach halfway up the sides of the ramekins, for an effect similar to that of a double boiler. Divide the fig and Port wine caramel mixture between the ramekins. Pour the cream and cheese mixture on top of the fig mixture.
Bake for approximately 40 minutes or until the edges are set and the centres are still slightly soft. Remove the ramekins from the water dish and place them on a rack to cool. Cover and refrigerate for at least 2 hours or until cold.
Sprinkle each crème brûlée with a thin layer of sugar. Broil with a chefs torch or in a preheated oven, as close as possible to the heat source, until the sugar melts and forms a golden crust. Serve immediately.