- Prep time
- 5 minutes PT5M
- Cook time
- 10–12 minutes PT12M
- 2–4 servings
This small-batch brie is made locally in Marin county, and its slightly sweet flavor and velvety interior make it perfect for a quick brûlée. Serve with crackers or crostini, or firm fruits like apples or pears.
- 1 package Marin French Triple Crème Brie
- 2 tablespoons granulated sugar
Heat oven to 250°F. With a hot, wet knife, shave off the top rind of the cheese to expose the interior. Place cheese on a lined baking sheet and heat in oven for 10 minutes.
Remove cheese from oven and sprinkle the sugar evenly over the top. With a kitchen torch, brûlée the sugar until it is golden to medium brown. Hold the flame 2–3 inches over one section of the sugar until it begins to melt and just starts to brown. Then quickly move on to the next area. Be careful not to hold the flame over one part for too long, as it will burn the sugar. Serve immediately.