Goat Cheese Puddings

14 ingredients
9 steps

Ingredients

  • 2 cups whole milk
  • 3/4 cup heavy cream
  • 1 vanilla bean, split and seeds scraped
  • 1/4 cup honey, plus more for drizzling
  • 1 lemon, zest of, finely grated
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 10 1/2 ounces fresh goat cheese, softened log (about 1 1/4 cups)
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • fresh raspberry, for serving

Directions

  1. 1
    In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the 1/4 cup of honey and the lemon zest. Bring to a simmer.
  2. 2
    Remove the saucepan from the heat, cover and let stand for 30 minutes.
  3. 3
    Strain the milk, discarding the vanilla bean.
  4. 4
    In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture.
  5. 5
    Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
  6. 6
    Transfer the custard to a blender.
  7. 7
    Add the goat cheese, butter, lemon juice and salt and blend until smooth.
  8. 8
    Pour the custard into eight 3/4-cup ramekins and refrigerate until chilled, about 1 hour.
  9. 9
    Top with raspberries and a light drizzle of honey and serve.

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