Crème brulée with Saint Nectaire

Preparation of the recipe

  1. Preheat oven to 90°C
  2. Separate the whites from the egg yolks (only the yolks are used in the recipe)
  3. In a bowl, combine the egg yolks, cream and milk
  4. Season to your liking with salt and pepper
  5. Cut the Saint-Nectaire into small pieces and place them in the bottom of the crème brûlée ramekin (30g per ramekin)
  6. Pour the mixture on top
  7. Bake for about 40 minutes
  8. Remove from the oven and allow to cool down as much as possible
  9. Before eating, sprinkle with brown sugar and "burn" with a blowtorch like a sweet crème brûlée.



For 6 persons


  • 4 eggs
  • 200g of single cream
  • 180g of Saint Nectaire Fermier Dischamp
  • Salt
  • Pepper

Preparation time

45 min

Cooking time

40 min

Start typing and press Enter to search