Dominic Fortin’s, Executive Pastry Chef at the Bearfoot Bistro in Whistler, BC, signature cheese dessert recipe
1/4 cup (60 mL) sugar
5 eggs yolks
1 1/2 cups (375 mL) Milk
2/3 cup (160 mL) 35 % cream
4 oz (115 g) Canadian Blue cheese
Pinch of salt
Caramelized topping
1 tbsp (15 mL) white sugar
1 tsp (5 mL) brown sugar
Preheat oven to 350 °F (180 °C).
Beat sugar and egg yolks together in a mixing bowl until thick and lighter in colour.
Pour milk and cream into a saucepan and stir over low heat until it comes to a boil. Incorporate Blue cheese into the milk and cream mixture with an electric hand mixer. Stir a bit of the milk mixture into the egg yolk mixture, while whisking them together. Add a pinch of salt if desired. Pour the egg yolk mixture back into the saucepan with milk mixture and stir until combined.
Place ramekins in a shallow pan. Pour in enough hot water to come halfway up ramekins.
Remove mixture from the heat and pour into ramekins. Strain, if desired.
Cover with aluminum foil and bake in the oven for 30 minutes or until just set. Remove from pan and cool to room temperature. Refrigerate for 1 hour or overnight.
Caramelized topping
Preheat oven to broil.
In a small bowl, combine white and brown sugars. Place ramekins on a baking sheet and sift sugar mixture evenly over custards. Place under broiler until sugar melts, about 2 minutes.
Remove from the oven and allow to cool before serving.
