Wild Mushroom Brulée – Maitake and gorgonzola custard with pancetta brulée

Being a fan of Italian cooking I frequently enjoy room temperature dishes that you might see served cold or hot. This savory dish was something that I am happy to say was delightful at any temperature. I know you can say “add bacon and blue cheese to anything and you pretty much have a winner,” but the consistency and creaminess of the savory custard was just delightful and the crack of the spoon on the pancetta was just as satisfying as breaking through a crust of turbinado sugar.

www.arazorashinyknife.com

1am