Savoury crème brûlée with olives
Ingredients
For
6
personnes
- 20 cl of single cream
- 15 cl of milk
- ½ ball of mozzarella
- 5 egg yolks
- 30 g of Parmesan
- 1 handful of black olives PDO (Nyons, Nice, Vallée des Baux-de-Provence)
- 1 tablespoon of olive oil from Nice PDO
- Espelette chilli PDO
- Salt, pepper
Tip
Why not try a savoury crème brûlée made with olive oil from Nice and black olives from Nyons PDO, Nice PDO or Vallée des Baux-de-Provence PDO. As for olive oil, we recommend a Nice olive oil PDO (subtle flavour) for its predominant almond aromas accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit…Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, AOC Languedoc olive oil, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette and Verdale from the Bouches-du-Rhône...
Instructions
- Preheat the oven to 140°C and place a dish half-filled with water inside to create a bain-marie when needed. Grease 6 small ramekins, 8 cm in diameter (preferably quite shallow ones).
- Cut the mozzarella into cubes. Divide them between the ramekins.
- Stone the black olives. Cut them in half (or leave them whole, as you prefer).
- Heat the cream with the milk. In a bowl, beat the egg yolks, season with salt and pepper, and add Espelette chilli PDO. Pour the boiling milk and cream mixture in a thin stream over the egg yolks, whisking continuously. Add the Parmesan, PDO olive oil from Nice and the olives, then divide the mixture between the ramekins.
- Place them in the oven and bake for 45 minutes in a bain-marie.
- Place them under the oven grill for a few minutes to brown the top.
Tip
Why not try a savoury crème brûlée made with olive oil from Nice and black olives from Nyons PDO, Nice PDO or Vallée des Baux-de-Provence PDO. As for olive oil, we recommend a Nice olive oil PDO (subtle flavour) for its predominant almond aromas accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit…Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, AOC Languedoc olive oil, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette and Verdale from the Bouches-du-Rhône...
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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