Crème Brûlée with Lustenberger 1862

40 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
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  • 1 dl milk
  • 2 dl cream
  • 100 grams of Lustenberger 1862, grated
  • 4 Tbsp. whole cane sugar
  • Some pepper and nutmeg
  • 2 eggs


  1. Heat the milk and cream (do not boil), remove from the stove and stir in the grated Lustenberger 1862. Season with 1 Tbsp. each of sugar, pepper and nutmeg. Beat the egg and one egg yolk and stir in. Add the mixture into 4 oven-safe ramekins.
  2. Allow to solidify in a hot water bath in the oven at 140°C (285 F) for 30 minutes. Then allow to cool in the refrigerator for at least 4 hours. Right before serving, sprinkle with sugar and caramelize with a blow torch. If you do not have a blow torch, the ramekins can be placed on the top rack of the hot oven at 250 degrees Celsius (480 F) for 1-2 minutes (use the broil function).

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