Crème brulée with AOP Fourme d’AMBERT

Crème brulée with AOP Fourme d’AMBERT Print the recipe


  • 100 g Fourme d’Ambert
  • 2 egg yolk
  • 100 g milk
  • 100 g cream
  • 20 g powdered brown sugar
  • Salt, pepper


  1. In a salad bowl, mix the egg yolks, the milk and the cream, add the salt and pepper,
  2. Mix it all and add a half of Fourme d’ambert (50 g). Blend and pour in crème brulée molds.
  3. Place the rest of the Fourme d’AMBERT into chips on the top of the crème brulée and bake gently at 105°/ 110° for about 20 minutes.
  4. Sprinkle the crème brulée with brown sugar and pass them under the flames of a blowtorch. Otherwise, put them few seconds under the grill of a very hot oven
  5. Set warm with a raisin and walnuts bread.

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