Goat Cheese Custard
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From 10/3/08 edition of Seattle PI newspaper. You can substitute any other cheese that melts well, such as parmesan or gorgonzola according to the recipe.
- Ready In:
- 1hr
- Serves:
- Units:
ingredients
- 1⁄2 cup whole milk or 1/2 cup half-and-half
- 1⁄4 onion, chopped
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 sprig thyme
- 6 ounces goat cheese
- 2 large eggs
- 2 large egg yolks
- salt
directions
- Combine milk, onion, garlic, bay leaf, and thyme in a medium saucepan over medium heat until bubbles start to form around the edges of the pan.
- Preheat oven to 350 degrees.
- Remove from heat, add goat cheese and stir until smooth. Let stand 5 minutes, then strain into a glass measuring cup. Discard solids.
- Whisk eggs and yolks in a bowl. Add the goat cheese mixture and season with salt. Spray a 4 cup ceramic baking dish or 6-4 oz. ramekins. Pour goat cheese mixture into each dish.
- Place in a large roasting pan. Fill roasting pan with boiling water reaching half way up the sides of the dishes. Carefully transfer to oven.
- Bake 30-40 minutes, until center is set but still wobbly (watch closely it will be much closer to 30 minutes for the ramekins).
- Remove from heat and let cool for 5 minutes. Serve warm.
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From 10/3/08 edition of Seattle PI newspaper. You can substitute any other cheese that melts well, such as parmesan or gorgonzola according to the recipe.
