Gjetost Crème Brûlée

Serves
serves 6
Time
2 hours

MATT TAYLOR-GROSS

By Amy Thielen

Published on June 30, 2016

Ingredients

2 tbsp. red currant compote
1 cup milk
1 ¹⁄₂ tbsp. cornstarch
2 tbsp. unsalted butter
1 cup heavy cream
¹⁄₃ cup light brown sugar, plus 1 Tbsp.
2 ¹⁄₂ cups shredded gjetost (about 8.8 oz.)
1 tsp. vanilla extract
¹⁄₄ tsp. kosher salt
2 tbsp. granulated sugar

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Instructions

Step 1

Divide compote between 6 (6-oz.) ramekins.

Step 2

In a small bowl, mix 1⁄4 cup milk with the cornstarch and set aside.

Step 3

Melt butter in a small skillet over medium-high. Continue cooking until browned and nutty, about 6 minutes, and set aside.

Step 4

In a 4-qt. saucepan, combine the remaining 3⁄4 cup milk with the cream and 1⁄3 cup brown sugar over medium-high. Bring to a simmer, then add the gjetost. Whisk until melted, about 3 minutes. Add in the milk and cornstarch mixture and continue whisking until thick, about 3 minutes. Remove from heat and stir in the brown butter, vanilla, and salt.

Step 5

Divide the pudding mixture between ramekins and smooth the tops. Refrigerate until cool, about 1 hour.

Step 6

To serve, mix remaining 1 tablespoon brown sugar and the granulated sugar together. Divide the sugar mixture between each pudding evenly and brûlée.

Divide compote between 6 (6-oz.) ramekins.
In a small bowl, mix 1⁄4 cup milk with the cornstarch and set aside.
Melt butter in a small skillet over medium-high. Continue cooking until browned and nutty, about 6 minutes, and set aside.
In a 4-qt. saucepan, combine the remaining 3⁄4 cup milk with the cream and 1⁄3 cup brown sugar over medium-high. Bring to a simmer, then add the gjetost. Whisk until melted, about 3 minutes. Add in the milk and cornstarch mixture and continue whisking until thick, about 3 minutes. Remove from heat and stir in the brown butter, vanilla, and salt.
Divide the pudding mixture between ramekins and smooth the tops. Refrigerate until cool, about 1 hour.
To serve, mix remaining 1 tablespoon brown sugar and the granulated sugar together. Divide the sugar mixture between each pudding evenly and brûlée.