2 hrs 20 mins
Raquel Grinnell's Note:
From Food & Wine. Posting here for safekeeping; I'm dying to try this one!!
My Private Note
Units: US | Metric
- 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
- 1In 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.
- 2Remove the saucepan from the heat, cover and let stand for 30 minutes.
- 3Strain the milk, discarding the vanilla bean.
- 4In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture.
- 5Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
- 6Transfer the custard to a blender.
- 7Add the goat cheese, butter, lemon juice and salt and blend until smooth.
- 8Pour the custard into eight 3/4-cup ramekins and refrigerate until chilled, about 1 hour.
- 9Top with raspberries and a light drizzle of honey and serve.
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Nutritional Facts for Goat Cheese Puddings
Serving Size: 1 (243 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 527.1
- Calories from Fat 318
- Total Fat 35.4 g
- Saturated Fat 22.1 g
- Cholesterol 221.8 mg
- Sodium 427.0 mg
- Total Carbohydrate 37.1 g
- Dietary Fiber 0.0 g
- Sugars 33.7 g
- Protein 16.9 g
The following items or measurements are not included:
lemons, zest of