- 1 cup heavy cream
- 1 sprig fresh rosemary, plus additional for garnish
- 2 1/2 ounces gorgonzola cheese, crumbled
- 3 large egg yolks
- 3 teaspoons sugar
- 1/8 teaspoon salt
- Preheat the oven to 300°F. Place 4 (4-ounce) ramekins in an Anolon® roasting pan. Bring a saucepan of water to a boil over high heat; remove from the heat.
- Bring the heavy cream with the rosemary sprig to a simmer in a small saucepan over medium heat. Remove from the heat and let stand 10 minutes. Remove the rosemary and discard. Return the saucepan to the stove over medium heat and again bring to a simmer. Add the cheese and cook, stirring, until melted and smooth, 2-3 minutes.
- Lightly beat the egg yolks in a medium bowl. Whisk a small amount of the hot cream mixture into the egg yolks, then whisk in the remaining cream in 2 additions. Divide the mixture evenly among the ramekins. Pour just enough of the hot water into the roasting pan to come 3/4 of the way up the sides of the ramekins.
- Bake the custards until they are just set (they should jiggle slightly in the center), about 21-22 minutes. Remove from the oven and use a wide spatula to transfer the ramekins to a heatproof surface.
- Combine the sugar and salt in a bowl. Sprinkle evenly over the 4 custards.
- Working with one custard at a time, move the crème brulee torch in a circular motion about 2-inches above the surface until the sugar melts and browns, about 1-2 minutes. Garnish with additional rosemary if desired. Serve warm or at room temperature.