Gorgonzola and Leek Crème Brûlée

Ingredients

• 5 large egg yolks 
• 1 tablespoon tarragon dried fresh minced
• 5 ounces gorgonzola cheese crumbled
• 1 cup half-and-half 
• 1 cup heavy cream (whipping)
• 2 medium leeks split washed sliced ( 12 ounces total)
• 1 tablespoon olive oil extra-virgin
• 3 tablespoons parsley italian minced
• 6 servings salt and pepper black freshly ground to taste
• 1 small onion yellow chopped

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• baking pan
• blow torch
• ziploc bags
• rolling pin

Directions

1. Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat.
2. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
3. In a medium bowl, whisk the egg yolks until pale in color.
4. Whisk in the cream and half-and-half.
5. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
6. Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes.
7. Pour warm water into the pan to come halfway up the sides of the dishes.
8. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly.
9. Remove from the oven and lift the dishes from the hot water.
10. Place the dishes on a baking sheet.
11. Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below).
12. Serve hot.
13. Due to the moisture content of brown sugar, it recommended to dry it before caramelizing.
14. Spread light or dark brown sugar out on a baking sheet in a 1/8-inch layer and bake in a preheated 275°F oven for 8 to 10 minutes, or until browned a shade darker.
15. Let cool, place in a small resealable plastic bag, and crush it thoroughly with a rolling pin or flat metal mallet to make fine crystals. Brown sugar treated in this manner has an excellent flavor when caramelized.
16. From Crème Brûlée by Lou Seibert Pappas. Text copyright © 2005 by Lou Seibert Pappas; photographs copyright © 2005 by Alison Miksch. The Chronicle Books LLC edition published in 200
17. Reprinted with permission by Chronicle Books.