Cheesy Crème Brulee

Adventures with a savory version.....

Per Nana:

If the torch doesn't work, just torch them in the broiler.  

As you can see- I almost had a catastrophe on my hands. 

 After baking the Crème Brulee on parchment in the oven, I

 realized  that the torch was out of fluid and decided to just run

 them under the broiler to finish.   I prepared two of the molds

 for Hubby and myself and put them on the cookie sheet.  

I totally forgot about the parchment paper and the fact that it 

does not broil well, as you can see. When I went to double check 

on the browning, out came the flames. Surprisingly, the only 

thing burning was the parchment.  These were really good. 

We loved them and, lucky me, I have four more to enjoy.  

I used a combination of Monterey Jack and Pecorino Romano

 cheeses because I had both in the fridge and the blend was excellent. 

 One other comment is that baking them at 200 degrees did not work 

well  for me so I turned the oven to 300.  This would make a 

fantastic appetizer  since it can be made ahead and finished as 

needed. Definitely a winner in our house.

P.S.~ for those curious about how my frozen "coeur  a la creme" fared-

 hubby and I enjoyed two from the freezer and they were wonderful.

 They freeze beautifully.

Per Tricia:

What can I say- I love Crème Brulee and now I love it in

 a savory version as well. Like Nana, I ended up using cheese 

I had on hand (shredded cheddar and parmesan) and this could be

 an amazing way for me to  clear the cheese drawer in the future.  

 My taste testers also loved this and I have to say the

 aroma in our kitchen was amazing.

 We did use the torch on one but found it to take a while so I

 put the rest under the broiler. Overall a lovely recipe.

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I am also sharing a very basic chicken recipe which, believe it or not, I got from the new bottle of Lea & Perrins Worcestershire sauce I bought last week for the "Chicken Diable".  It is crazy easy and crazy good. If you enjoyed the kick the Worcestershire sauce added to last week's recipe- you may want to try this. My family went nuts and I ate so much of it I will not admit to the actual quantity :)

~Savory Balsamic Chicken ~

Ingredients:

• 6  (4 oz) boneless chicken breasts
• 1/3 cup all purpose flour
• 2 tbsp butter, divided
• 1 tbsp vegetable oil
• 1 1/2 cups low sodium chicken broth
• 1/2 cup  (yes, this much - you better like this ingredient :) Worcestershire sauce
• 1 1/2 tbsp Balsamic Vinegar

Directions:

Season chicken with salt and pepper, then dip both sides in flour. Heat one tablespoon butter and oil in large skillet, cook chicken four minutes on each side or until juices run clear (be sure internal temp reaches at least 165 degrees). Move onto serving dish. In same skillet, add remaining ingredients, bring to boil and cook 5 minutes. Stir in the remaining butter and pour over chicken.

Happy French Friday !