Parmesan Crème Brûlée

An inspirational recipe for Crème Brûlée with Parmesan.

Dessert Dinner Evening


Parmesan crème brûlée

1000 ml Debic Crème Brûlée

350 g parmesan cheese

300 g egg yolk

Aceto balsamic sugar

150 ml balsamic vinegar

500 g sugar


Parmesan crème brûlée

Bring the Debic Crème Brûlée to the boil.

Grate the parmesan cheese and add to the cream in 3 parts until all the cheese is dissolved.

Mix the egg yolks with 1/3 of the cheese and cream mixture and add the remaining cream.

Pass through a fine sieve and leave to cool.

Aceto balsamic sugar

Mix the Aceto balsamic vinegar with the sugar and leave to dry for 12 hours at 50°C.

Grind until fine and store in a sealed container.


Divide the crème brûlée mixture among heat-resistant glasses.

Put the glasses in a catering dish filled with water so that they are partially under water.

Carefully cover with cling film and cook for 30-40 minutes (depending on size) in the oven at 90degreesC.

Allow to cool and caramelise with the Aceto balsamic sugar.