Crème brûlée with Black Goat CheeseTheWorldWideGourmet.com
Temps total: 1hr to 2hr
Prep. time: 10 minutes
Oven temperature: 160 ºC (325 ºF)
Cooking time: Depends on the size of the ramekins
Difficulté: Easy
Nutritional values
per 100 g
per portion
Energy:282.4 kcal
Proteins:4.2 g
Fats:27.1 g
Carbohydrate:7.3 g
Fibers:0.7 g
Sugar:5.3 g
Cholesterol:78.2 mg
Sodium:43.7 mg
Calcium:54.8 mg
Energy:340 kcal
Proteins:5.1 g
Fats:32.6 g
Carbohydrate:8.8 g
Fibers:0.8 g
Sugar:6.4 g
Cholesterol:94.2 mg
Sodium:52.6 mg
Calcium:66 mg
Alain Penot
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INGREDIENTS
For 20 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
16
egg yolks
500
ml
milk
500
ml
cream 35%
180
g
black goat's cheese
salt, pepper, nutmeg
arugula (rocket)
.
*Vinaigrette
350
ml
grape seed oil
150
ml
nut oil or olive oil
150
ml
pear purée
55
ml
white wine vinegar
7.5
ml
Dijon mustard
2
lemons
salt and pepper
.
*Garnishes (Optional)
yellow pear
goat cheese crisps
yellow pea sprouts
edible flowers
.
*Caramelization
100
ml
sugar
salt and pepper
METHOD
- Bring the cream and milk to a boil with the cheese and a pinch of nutmeg. Be careful to use a deep saucepan, since dairy products tend to foam up quickly when heated.
- When the cheese is completely melted, gradually pour the mixture into the egg yolks, stirring all the while. Do not cook further.
- Strain the mixture and skim off any foam.
- Pour into individual ramekins, filling three-quarters full, and refrigerate.
- Place the ramekins on a baking sheet or, better yet, in a bain-marie (a shallow pan containing a little water into which you place a second pan containing the ramekins).
- Cover with aluminum foil fitted with some holes and cook at 160° C (325° F) until cooked. Lightly shake the pan containing the custards to check that they are set.
- To caramelize: sprinkle each custard with a pinch of sugar, salt and freshly ground pepper.
- Place under a salamander or broiler for a few seconds or use a caramelizing iron, as desired.
Garnish and presentation
- Combine the ingredients for the vinaigrette.
- Place a ramekin on each plate. Garnish with an edible flower.
- Form a little bouquet of salad greens; drizzle with vinaigrette. Decorate with a few garnishes as desired.
CHEF'S NOTES
The unique black goat chèvre from Maison Tournevent will certainly find favor with fans of old cheddar. Aged for at least two years, it ends up having a strong, complex and fruity flavor with a caramel finish. It is wonderful when paired with a good Port and some fresh dates. The black goat cheese is good for flavoring sauces and crème brûlée and its full flavors emerge when it is cooked.
