Kamil Perry
Goat's Cheese Crème Brûlée is a delicious dish that can be served as a dessert or an appetizer. The recipe typically involves creating a custard-like base with goat's cheese, cream, and various seasonings, which is then baked and caramelized to achieve the classic crème brûlée flavours and textures. This unique dish can be paired with a variety of sides, such as lamb's lettuce and apple dressing, or fresh fig and orange compote, making it a versatile and impressive offering for any meal.
| Characteristics | Values |
|---|---|
| Dish | Goat's Cheese Crème Brûlée |
| Ideal For | Dessert |
| Serving | Can be served with French Classics like Coq au Vin or Poulet Valleé D'Auge |
| Cheese Type | Firm or hard goat's cheese with a mild flavor |
| Sugar Type | White, brown, Demerara, or caster sugar |
| Oven Temperature | 90°C/195°F or 150°C |
| Cooking Time | 40-55 minutes |
| Cooling | Allow to cool completely |
| Caramelization | Use a blow or flambé torch |
| Garnish | Thyme, bacon, cranberries, and walnuts |
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What You'll Learn
Goat's cheese crème brûlée recipe
Goat's Cheese Crème Brûlée is a delicious dessert that can accompany French classics such as Coq au Vin or Poulet Valleé D'Auge. This recipe introduces a single new ingredient—goat's cheese—while retaining the classic flavours and textures of a crème brûlée.
Ingredients
- Goat's cheese
- Cream
- Vanilla pods
- Sugar (white, brown, Demerara, or caster)
Method
- Preheat the oven to 150°C and place two small ovenproof ramekins in a baking tin.
- Pour the cream into a small pan and split the vanilla pods in half lengthways.
- Combine the goat's cheese with the rest of the ingredients and puree.
- Transfer the mixture to the ramekins, smooth it down, and cover each with foil.
- Prepare a bain-marie by pouring boiling water into the baking tin, ensuring it reaches two-thirds of the way up the side of the ramekins.
- Cook the ramekins in the centre of the oven for approximately 40 minutes.
- Remove the ramekins from the oven and allow them to cool.
- Mix sugar and vanilla sugar, and sprinkle the mixture evenly over the cheese custard.
- Use a blowtorch to gently caramelize the sugar.
Your Goat's Cheese Crème Brûlée is now ready to be served and enjoyed!
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Selecting the right goat's cheese
When selecting the right goat's cheese for your crème brûlée, there are a few things to keep in mind. Firstly, choose a cheese that is firm to the touch, even hard. This will ensure that your cheese holds its shape and texture during the cooking process. While you can use a softer cheese, it may be more difficult to work with and may affect the final consistency of your dish.
Secondly, consider the flavour of the goat's cheese. A cheese with a tart, lemony aftertaste will complement the classic crème brûlée flavours well. Stay away from cheeses with too strong a flavour, as they will overpower the cream. A mild "goat funk" is a good option, as younger cheeses tend to have less complex flavours that won't be overpowered by the other ingredients in the dish. If you're in the UK, you can ask for a firm goat's cheese at your local cheese counter or market. Chavroux Goat's Cheese is a readily available option in French supermarkets.
The type of goat's cheese you select can also depend on the specific recipe you are following. For example, if you are making a fig and goat cheese brûlée, a soft and creamy cheese is recommended to complement the fresh figs. In this case, the goat cheese is mixed with pecans and lemon zest, so a younger cheese with milder flavours is preferred to avoid being overpowered by the other ingredients.
Finally, personal preference plays a role in choosing the right goat's cheese. If you have a favourite goat's cheese that you enjoy, don't be afraid to experiment and use it in your crème brûlée. You can adjust the other ingredients or add additional flavours to complement your chosen cheese. Remember, cooking is a creative process, so feel free to edit the recipe to your liking!
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Preparing the custard
To prepare the custard, start by preheating your oven to 90°C/195°F. Separate the egg yolks from the egg whites, then beat the yolks. Transfer the milk and cream to a saucepan and add the thyme, rosemary, sugar, salt, and pepper. Bring this mixture to a boil, then strain it into a large mixing bowl. Add the goat cheese and stir until it is melted.
Next, transfer the egg yolks to a large bowl and gently stir in the goat cheese mixture. Distribute the mixture evenly into small moulds or ramekins. Place the moulds into a deep, water-filled baking dish or baking sheet. Bake at 90°C/195°F for approximately 50-55 minutes. Allow the custards to cool completely.
Once the custards have cooled, sprinkle the tops with brown sugar. Caramelize the sugar using a flambé torch.
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Caramelising the sugar
If you have a blowtorch, you can sprinkle the sugar directly onto the goat's cheese custard and caramelise it with the flame. This method allows you to control the level of caramelisation and creates a beautiful, even crust. Be sure to use a gentle flame and keep the torch in constant motion to avoid burning the sugar.
Alternatively, you can caramelise the sugar separately in a frying pan over medium heat. For this method, you'll need to use a type of sugar with larger crystals, such as brown sugar, demerara sugar, or caster sugar. Add the sugar to the pan and cook until it melts and turns a deep amber colour. This technique can be a bit more tricky as it's easier to burn the sugar, so keep a close eye on it and adjust the heat as needed.
Once the sugar is caramelised, you can drizzle it over the goat's cheese custard. This method creates a more rustic, free-form crust but still delivers that signature crème brûlée crunch. If you go this route, be sure to work quickly as the caramelised sugar will begin to set as it cools.
Whichever method you choose, the key to success is patience and attention to detail. Caramelising sugar can be a delicate process, but with a little care, you'll be rewarded with a delicious, golden crust that perfectly complements the creamy goat's cheese custard beneath.
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Serving suggestions
Goat's cheese crème brûlée is a versatile dish that can be served in a variety of ways, depending on your preference and the occasion. Here are some serving suggestions to consider:
As a Dessert:
Goat's cheese crème brûlée makes for an elegant and unique dessert option. It pairs well with classic French dishes such as Coq au Vin or Poulet Vallée d'Auge. You can also serve it with a side of caramelized nuts, such as hazelnuts or walnuts, for added crunch and sweetness. If you're serving it for a dinner party, consider plating it with a sprinkle of powdered sugar or a drizzle of caramel sauce for a restaurant-worthy presentation.
As a Savory Option:
Goat's cheese crème brûlée can also be served as a savory dish. It goes well with a salad, such as lamb's lettuce with an apple dressing, grated carrots, and bacon bits. You can also top it with cranberries, walnuts, and thyme for added flavor and texture. If you're serving it as a savory appetizer, consider pairing it with a glass of wine, preferably something dry and crisp to balance the richness of the dish.
As a Side Dish:
This crème brûlée can be a delicious side dish for a main course. It pairs well with roasted meats, such as lamb or chicken. You can also serve it alongside grilled vegetables, such as asparagus or portobello mushrooms, for a vegetarian option. If you're serving it as a side, consider adding some fresh herbs, such as chives or rosemary, on top to complement the goat cheese flavor.
Temperature and Presentation:
When serving goat's cheese crème brûlée, consider the temperature and presentation. Some people prefer it slightly warm, so it's best to serve it immediately after torching the sugar topping. Others prefer it cold, so you can chill it for a few minutes before serving. To enhance the presentation, use a small spoon or spatula to crack the caramelized sugar topping, creating a beautiful contrast between the creamy custard and the golden, crispy topping.
With these serving suggestions, you can enjoy goat's cheese crème brûlée in a variety of ways, whether as a sweet dessert, a savory appetizer, or a delicious side dish.
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Frequently asked questions
A firm goat's cheese is best for this recipe. If you're in the UK, you can ask for one at your local cheese counter or a market with a good cheese seller. A goat's cheese with a tart, lemony aftertaste is a good choice, but avoid anything with too strong a flavor.
Different sources suggest different temperatures. One source recommends preheating the oven to 90°C/195°F, while another suggests 150°C, and a third recommends 180°C.
Mix white and brown sugar and sprinkle it on top of the goat cheese custard. Then, caramelize the sugar with a flambé torch or a blowtorch.
