Name: Goat Cheese Puddings
Yield: 8
Ingredients: 2 c. milk -; 3/4 c. heavy cream -; 1 vanilla bean -; 1/4 c. honey -; Finely grated zest of 1 lemon -; 2 large eggs -; 2 large egg yolks -; 1/2 c. sugar -; 2 tbsp. cornstarch -; 11 1/2 ounce log fresh goat cheese -; 2 tbsp. unsalted butter -; 2 tsp. freshly squeezed lemon juice -; 1/4 tsp. salt -; Fresh raspberries -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Goat Cheese Puddings

1. 2 c. milk -

2. 3/4 c. heavy cream -

3. 1 vanilla bean -

4. 1/4 c. honey -

5. Finely grated zest of 1 lemon -

6. 2 large eggs -

7. 2 large egg yolks -

8. 1/2 c. sugar -

9. 2 tbsp. cornstarch -

10. 11 1/2 ounce log fresh goat cheese -

11. 2 tbsp. unsalted butter -

12. 2 tsp. freshly squeezed lemon juice -

13. 1/4 tsp. salt -

14. Fresh raspberries -

How to cook deliciously - Goat Cheese Puddings

1. Stage

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. Remove the saucepan from the heat, cover, and let stand for 30 minutes. Strain the milk, discarding the vanilla bean.

2. Stage

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 saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.

3. Stage

Transfer the custard to a blender. Add the goat cheese, butter, lemon juice, and salt and blend until smooth. Pour the custard into eight 3/4-cup ramekins and refrigerate until chilled, about 1 hour. Top with raspberries and a light drizzle of honey and serve.