Goat Cheese Puddings
Recipe from Food & Wine

Poppy, known for simple, seasonal dishes from chef Jerry Traunfeld, keeps a molecular gastronomist in the pastry station. Dana Cree uses techniques she picked up at the Fat Duck in the U.K. and New York City's WD-50. "I learned to divorce flavors from their original textures to create something new," she says.


Goat Cheese Puddings
Stephanie Foley

by 1  person

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Servings: 8
Prep Time: 1 hr 40 mins
Total Time: 2 hrs
Related Categories: Desserts, Easter, Easter Desserts, Father's Day, Mother's Day, Pudding and Custard, Vegetarian
 
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Ingredients
  • 2  cups
    milk
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  • 3/4  cup
    heavy cream
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  • 1 
    vanilla bean, split and seeds scraped
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  • 1/4  cup
    honey, plus more for drizzling
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  •  
    Finely grated zest of 1 lemon
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  • 2 
    large eggs
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  • 2 
    large egg yolks
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  • 1/2  cup
    sugar
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  • 2  tablespoons
    cornstarch
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  • 1  10 1/2-ounce
    log fresh goat cheese (about 1 1/4 cups), softened
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  • 2  tablespoons
    unsalted butter
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  • 2  teaspoons
    freshly squeezed lemon juice
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  • 1/4  teaspoon
    salt
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  •  
    Fresh raspberries, for serving
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Directions
1.
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.
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.
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.
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