Paté brûlée

Paté brûlée


  • 200 ml cream
  • 500 gr paté
  • 3 table spoons red port
  • 2 table spoons cane sugar
  • Toasted brioche bread or crackers
  • Optional: a handful of cranberries


  1. Beat the cream until it is thick consistency (until it is a yoghurt like structure).
  2. Place the pate and port in a bowl and mix it together with a fork. Mix it carefully with the cream with a spoon.

  3. Transfer the pate mix into the Cheese Baker and put the lid on top of it. Leave it to for 1 hour in the fridge.
  4. Turn on the oven grill at 180°C, right before serving. Sprinkle the pate with a thin layer of sugar. Place the Cheese Baker under the grill for a few minutes, until the sugar has turned into a crispy brown layer.
  5. Take the Cheese Baker from the oven and place it on the base. There is no need to turn on the tea light for this recipe.
  6. Serve with toasted bread sticks or crackers.

Variation tip 1: Add some cranberries op top of the pate before placing the Cheese Baker in the oven.