Gjetost Burnt Cream
Gjetost, a traditional Norwegian cheese with a fudgy texture and caramelized flavor, makes for a nutty caramel twist on crème brûlée. Get the recipe for Gjetost Crème Brûlée Dessert ». Matt Taylor-Gross

Amy Thielen’s version of crème brûlée involves gjetost, a traditional Norwegian cheese with a fudgy texture and caramelized flavor. She pours the cream over a red currant compote, then brûlées the top. Break that crunchy layer with a spoon and dig into the gooey, fudgey cream.

Featured in: The Dessert to Make With the Cheese That Tastes Like Fudge

Gjetost Crème Brûlée Matt Taylor-Gross
Gjetost Crème Brûlée Gjetost Crème Brûlée
A sweet and savory dessert with a caramel edge and surprise bite of jam.
Yield: serves 6
Time: 2 hours


  • 2 tbsp. red currant compote
  • 1 cup milk
  • 1 12 tbsp. cornstarch
  • 2 tbsp. unsalted butter
  • 1 cup heavy cream
  • 13 cup light brown sugar, plus 1 Tbsp.
  • 2 12 cups shredded gjetost (about 8.8 oz.)
  • 1 tsp. vanilla extract
  • 14 tsp. kosher salt
  • 2 tbsp. granulated sugar


  1. Divide compote between 6 (6-oz.) ramekins.
  2. In a small bowl, mix 14 cup milk with the cornstarch and set aside.
  3. Melt butter in a small skillet over medium-high. Continue cooking until browned and nutty, about 6 minutes, and set aside.
  4. In a 4-qt. saucepan, combine the remaining 34 cup milk with the cream and 13 cup brown sugar over medium-high. Bring to a simmer, then add the gjetost. Whisk until melted, about 3 minutes. Add in the milk and cornstarch mixture and continue whisking until thick, about 3 minutes. Remove from heat and stir in the brown butter, vanilla, and salt.
  5. Divide the pudding mixture between ramekins and smooth the tops. Refrigerate until cool, about 1 hour.
  6. To serve, mix remaining 1 tablespoon brown sugar and the granulated sugar together. Divide the sugar mixture between each pudding evenly and brûlée.