Ingredients:

  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3 large eggs
  • 1 cup (100 g) grated Gruyère cheese
  • ½ cup (50 g) grated Parmesan cheese
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) black pepper
  • ¼ teaspoon (1 g) cayenne pepper
  • 2 teaspoons (10 ml) Dijon mustard
  • 2 tablespoons (30 g) granulated sugar (for caramelizing)

Instructions:

  1. Preheat the oven to 325°F (163°C).
  2. Grease the ramekins with a little butter or cooking spray.
  3. In a saucepan, combine heavy cream and milk. Heat over medium until steaming (not boiling).
  4. In a mixing bowl, whisk together the eggs, salt, pepper, cayenne, and Dijon mustard until smooth.
  5. Slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs.
  6. Stir in the Gruyère and Parmesan cheese until well combined.
  7. Pour the mixture through a fine sieve into a large bowl to ensure a smooth consistency.
  8. Pour the mixture evenly into the prepared ramekins.
  9. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30 minutes, or until the edges are set but the centers slightly jiggle.
  10. Remove from the water bath, let cool to room temperature, then refrigerate for at least 30 minutes.
  11. Before serving, sprinkle sugar evenly over the tops of the chilled brûlées. Use a kitchen torch or broiler to caramelize the sugar until golden brown.
  12. Allow to cool slightly before serving. Enjoy warm!