If you go through the previous crème brûlée recipes I've shared so far, this savory version will probably raise some eyebrows. It's not that I've run out of ideas for sweet crèmes brûlées; there are plenty more to come. I've just been toying with the idea of making a savory one because I think the creamy custard and crunchy top create a perfect canvas for savory ingredients.
I chose roasted garlic, goat cheese and herbs because they are intensely flavorful and make an excellent camouflage for the egg flavor. For the top, I mixed parmesan cheese and a bit of sugar and then took my blow torch to the mixture.
Savory crèmes brûlées can be quite an original appetizer to serve at your Christmas party. They are uncommon enough to help mark just about any special occasion though.