Lemon & Vanilla Goat Cheese Puddings
Shared with me by: Jay C (friend)
New Year's Eve 2015, absolutely amazingly delicious
Ingredients
- 2 c. milk
- ¾ c. heavy cream
- 1 vanilla bean, split and seeds scrapedn (see note)
- ¼ c. honey
- finely grated zest of 1 lemon
- 2 large eggs
- 2 large egg yolks
- ½ c. white sugar
- 2 Tbls. cornstarch
- 10-1/2 oz. log fresh goat cheese, softened (1-1/4 c.)
- 2 Tbls. unsalted butter, softened
- 2 t. freshly squeezed lemon juice
- ¼ t. salt
- fresh raspberries or blackberries, for serving
Instructions
In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, honey and lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk using a fine mesh strainer, discarding the vanilla bean. Wash out the saucepan.
In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture.
Pour the contents of the bowl into the clean saucepan. Bring to a boil over medium to moderately high heat, whisking constantly until thickened (1-2 minutes). Be careful not to scorch the bottom of the pan.
Transfer the custard to a blender. Add the goat cheese, butter, lemon juice and salt; blend until smooth.
Pour the custard into (8) ¾-cup ramekins and refrigerate until chilled, about 1 hour.
Top with a few fresh raspberries or blackberries and serve.
NOTE: Serves 8
If you don’t have a vanilla bean on hand, you can substitute 1 tablespoon of pure vanilla extract (not imitation).