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Blue Cheese Creme Brulee


  • 1 cup heavy whipping cream
  • 2 oz. blue cheese
  • pinch salt
  • 3 egg yolks
  • ¼ cup granulated sugar


  • Preheat the oven to 300°.
  • Bring the cream to a boil in a pot. Immediately add the cheese and salt.
  • Temper the cream mixture into the egg yolks.
  • Pour the base into 6 ramekins (can also use crème brûlée dishes or oven-safe teacups).
  • Place the ramekins in a baking pan and fill with hot water just below the tops, making sure not to get water in them.
  • Cover with aluminum foil and bake until just set, approximately 30–40 minutes.
  • Remove from oven and refrigerate until cooled.
  • Sprinkle with sugar and brûlée with a torch just before serving.


2Hawk Vineyard and Winery 2015 Ruby

Servings: 6

Chef: Tim Keller

Wine Pairing: 2015 Ruby

Our Port underwent a stylistic change in 2015 to become a ruby- or vintage-style wine. While monitoring this wine as it aged in barrel, we found the fresh blackberry, red plum, and baking spice aromas so compelling we decided to bottle it with only twenty-two months barrel aging. The palate is generous and round with surprising elegance for a wine of such structure. We highly suggest allowing this gem to slumber in your cellar for five to seven years before enjoying it.