This isn’t your typical baked Brie recipe!! While I love a baked Brie wrapped in crescent rolls, puff pastry with jam or honey or shaped into a cute little pumpkin, this recipe is even easier to make and only requires two ingredients. Brie brûlée (or crème brielee) comes together in under 10 minutes making it the perfect appetizer for last minute guests. The Brie is topped with turbinado sugar and then is either torched or broiled until the sugar has caramelized – using the same method one might use to finish creme brûlée.
I love a sweet and savory combination so the smooth creamy soft-ripened cheese with it’s buttery flavor makes the perfect contrast to the caramelized sugar. Make sure you pick a Brie that comes in a wood box – this helps the Brie keep its shape when cooked. If you can’t find one that comes with a box then broil it in a shallow baking dish.
Preheat the oven to broil on high. Trim the top bit off the brie to open it up and expose the cheese.
Broil on high until the cheese is slightly gooey.
Sprinkle the sugar over the top of the cheese.
Either torch the top of the Brie with a kitchen torch or return it to the oven on broil until the sugar caramelizes.
Serve and enjoy!
I am a big fan of the kitchen torch – for one, I love making creme brûlée and torched desserts like brûlée peaches, baked Alaska or meringue pie. It also comes in handy when I am styling food to get a slight char on something or melt an ingredient just right. I’d recommend this Kitchen torch from Amazon. I’ve tried a few and this one has some good power behind it. Just make sure you’re working on a non-flammable surface when using it.
If you don’t eat it all in one sitting, store it in plastic wrap and refrigerate then re-torch the top.
If your wheel of Brie doesn’t come in a wood box, you can either broil it right on a baking sheet or add to a small baking dish. Because it doesn’t broil long it should mostly keep it’s shape (though I still prefer the box if you have it!).
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