Crème Brûlée with Lustenberger 1862

preparation

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).