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Animals and their feeding

The production steps

Guaranteed and controlled quality

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1.Choose your cheese

  • Abondance
  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
  • Summer
  • Autumn
  • Winter

3.Choose your dish type

  • Snack
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  • Starter
  • Main
  • Dessert
  • Agreements


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Emmental de Savoie crème brûlée

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  • Cheese :

    Emmental de Savoie
  • Dish type :

    Main, Starter
  • Season :

    Spring, Summer, Autumn, Winter

Ingredients - for 4 persons

  • 200g Emmental de Savoie
  • 250ml crème fraîche
  • 1l milk
  • 100g sugar
  • 6 eggs
  • A pinch of nutmeg
  • A grind of the pepper mill
  • 1 knob of butter to grease the ramekins


  1. Cut up the Emmental de Savoie and let it melt with the crème fraîche, until it comes to a boil. Let it cool.
  2. Beat the egg yolks with the sugar until they start to turn white, mix with the Emmental de Savoie cream and beat until it forms a consistent mixture.
  3. Grease the ramekins and pour out the mixture between them.
  4. Pre-heat the oven to 140°C. Cook for 45 minutes. Caramelise under the oven grill for a few seconds.

Suggestion: For a totally different taste, this crème brûlée can be paired with a scoop of hazelnut ice-cream drizzled with a liqueur glass of Suze.