Preheat the oven to 160 ° C. / 325 °F
Prep. time: 15 minutes
Chilling time: 1 hour
Cooking time: About 1 hour
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.
- 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.
- When the cheese is completely melted, stir the mixture into the egg yolks. Do not return to the heat.
- Strain through a fine strainer, removing the foam.
- Pour into individual ramekins, filling them 3/4 full.
- 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).
- 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.
- Sprinkle each custard with a pinch of sugar and a little salt and pepper.
- Place under a salamander or broiler for a few seconds or use an iron, as desired.
Garnishing and finishing
- Combine the ingredients for the vinaigrette.
- Place a ramekin on a plate. Garnish with an edible flower.
- Make a little mound of greens; drizzle with vinaigrette.
- Garnish as desired.
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