For 4 portions

100g freshly grated Parmesan cheese
480g cream
5 egg yolks
1 pinch of salt, nutmeg to taste
3-5 tsp isomalt, a little sugar if necessary

Mix the Parmesan and cream in a small pan and simmer for 5 minutes. Allow to cool slightly so that the eggs do not set, below approx. 60 degrees you are on the safe side. Whisk the 4 egg yolks and add to the Parmesan and cream mixture. Flavour with salt and nutmeg.

Pour the mixture into small ovenproof dishes and heat the oven to 160 degrees Celsius.

Place the moulds in a bain-marie, preferably with hot water, and put them in the oven. Leave to set for 30-40 minutes.

When the crème has cooled, check to see if any fat has separated, which is very likely. Carefully pour off the fat or remove it with kitchen paper. Otherwise the sugar will soak up the fat and not caramelise well.

In the meantime, melt the isomalt in a small pan and pour onto a silicone mat and leave to set. When the isomalt is solid, finely grind it in a cutter.

Carefully pour off the fat so that you don't have a layer of fat on the cream, which makes it easier to caramelise. Now pour some isomalt onto the Parmesan crème brûlée / crema catalana and use the flambé burner to caramelise.

Tip

Why isomalt? - Because it is not as sweet as sugar.