Baked Camembert (Gebackener Camembert)
Serves 110 mins prep10 mins cook
A food that has always been one of my favorites growing up in Germany is baked camembert cheese. It's so popular that the German Mcdonald's even has it on their menu from time to time. This camembert cheese is coated in a double layer of breading and is then fried in a skillet instead of baked in the oven to achieve that perfect, crispy-golden crust. I may be biased, but this is the BEST way to eat a baked camembert! It's important to let your camembert cheese come to room temperature before breading and cooking it, otherwise it may burn before the interior has a chance to get melty.
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What you need
Instructions
0 In a small bowl, whisk the eggs and season them with salt and pepper. 1 To bread, first press all sides of the cheese wheel into the flour. Next, cover the cheese from all sides in the whisked egg and then in the breadcrumbs. Repeat all three steps, so the cheese has a double coating of breading. 2 Line a baking sheet with paper towels and place a wire cooling rack on top; set aside next to the stove. In a small skillet or pot just large enough to fit the cheese, add the oil and heat over medium heat until it sizzles when dropping in a pinch of breadcrumbs, 1 to 2 minutes. Using tongs or two spatulas, flip the cheese and cook until golden, about 5 minutes. 5 Add the cheese; the oil should come up to about half the height of the cheese. Cook until golden in color on the bottom side, about 5 minutes. If the oil gets too hot (aka if the cheese is browning too fast), remove the pan from heat to help it cool down faster; you can also add a bit more oil to bring down the temperature. If the sides don’t get browned, turn the cheese on its side and rotate it to give it some color all over. 3 Set the cheese on the prepared cooling rack and let the excess oil drip off, about 1 minute. Do not place it directly on paper towels, as the paper will stick to the cheese. 4 Transfer to a plate and serve immediately. Germans eat baked camembert cheese with a fork and knife, with lingonberry jam and a green salad, such as the Gemischter Salat.View original recipe