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Roquefort crème brûlée with pear and pecan salad

Maria Elia from Great Food Live
Luxuriously creamy cheese ramekins topped with crushed pecan nuts are accompanied by a refreshing salad in Maria Elia's recipe

Roquefort crème brûlée with pear and pecan salad

Method

1. For the Roquefort crème brûlée: preheat the oven to 150C/gas 2.

2. Heat the cream and garlic in a pan.

3. Whisk the egg yolks, sugar, salt and a pinch of white pepper together until pale.

4. Slowly whisk a little of the hot cream into the yolks, then add the remaining cream and strain through a sieve into a bowl. Stir in half the Roquefort cheese.

5. Divide the dried figs and the remaining Roquefort cheese amongst 6 ramekins and fill with the cream mixture.

6. Place the ramekins in a baking tin lined with a tea towel and fill with enough hot water to reach half way up the sides of the ramekins. Cook in the oven for about 50 minutes, or until set, depending on the size of the ramekins.

7. Allow to cool and then chill for at least 2 hours.

8. Top the brûlées with the demerara sugar and caramelise with a blow torch or under a very hot grill and immediately skewer with a couple of grissini broken to different lengths.

9. Mix the crumbled pecans with cracked black pepper and sprinkle over the brûlées.

10. For the pear salad: mix together the pears, salad leaves, pecans and pickled figs. Mix the dressing ingredients together and dress the salad.

11. Serve the pear and pecan salad with the Roquefort crème brûlée.

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Serves: 6

Prep: 20 min, plus at least 2 hrs chilling
Cook: 55 min

Ingredients

For the Roquefort crème brulee

1/2 litre double cream
2 garlic cloves, halved
5 egg yolks
25g caster sugar
1 tsp sea salt
white pepper
200g Roquefort cheese, crumbled
6 dried Figs, soaked in hot water for 10 minutes, drained and cut into small dice
4 tbsp demerara sugar
12 grissini, (breadsticks)
25g pecan nuts, roasted and crumbled
cracked black pepper