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Black Goat's Cheese Crème Brûlée with Arugula and a Walnut Oil and Pear Vinegar Emulsion Recipe
Black Goat's Cheese Crème Brûlée with Arugula and a Walnut Oil and Pear Vinegar Emulsion
Alain Penot, L'Auberge du Lac Saint-Pierre, Québec
Alain Penot, L'Auberge du Lac Saint-Pierre, Québec
Total time: 1hr to 2hr

Preheat the oven to 160 ° C. / 325 °F
Prep. time: 15 minutes
Chilling time: 1 hour
Cooking time: About 1 hour

Difficulty: Easy
Chef's Note

A recipe from Véronique Jacques & Alain Penot, Auberge du Lac St-Pierre

There are countless varieties of goat's cheese on the market. While we can follow our whim and choose any for a cheese platter or cold first course, not all goat's cheese can be cooked because some don't stand up to heat (which alters their flavor, texture, etc.)

Black goat's cheese is excellent for flavoring sauces or making a crème brûlée. It's refined and develops its full flavor when cooked. When buying it, ask your cheese seller's advice. 

For 20 individual ramekins

- 16 egg yolks
- 500 ml (2 cups) 35% cream
- 500 ml (2 cups) milk
- 180 g (6 oz.) black goat's cheese (chevre)
- salt, pepper and nutmeg to taste
- sugar

- 700 ml (3 cups) grapeseed oil
- 300 ml (1 1/4 cup) walnut oil
- 300 ml (1 1/4 cup) pear purée
- 7 Tbsp. white wine vinegar
- 1 Tbsp. Dijon mustard
- 4 lemons
- salt and freshly ground pepper

Garnish (optional)
- yellow pear
- goat cheese crisps
- pea shoots
- flowers (pansies)
  1. Bring the cream and milk to a boil with the cheese - use a high-sided saucepan since dairy products tend to foam up quickly when heated.
  2. When the cheese is completely melted, stir the mixture into the egg yolks. Do not return to the heat.
  3. Strain through a fine strainer, removing the foam.
  4. Pour into individual ramekins, filling them 3/4 full.
  5. Place the ramekins on a baking sheet or, better yet, in a water bath (a shallow container containing a little water into which you can place another shallow container holding the ramekins).
  6. Cover with aluminum foil that has been pierced with holes and cook in a 160° C (325° F) oven until cooked. Lightly shake the tray containing the crème brûlées to ensure they are set.


  1. Sprinkle each custard with a pinch of sugar and a little salt and pepper.
  2. Place under a salamander or broiler for a few seconds or use an iron, as desired.

Garnishing and finishing

  1. Combine the ingredients for the vinaigrette.
  2. Place a ramekin on a plate. Garnish with an edible flower.
  3. Make a little mound of greens; drizzle with vinaigrette.
  4. Garnish as desired.
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