Black Goat's Cheese Crème Brûlée with Arugula and a Walnut Oil and Pear Vinegar EmulsionTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat the oven to 160 ° C. / 325 °F
Preparation time: 15 minutes
Chilling time: 1 hour
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:367.3 kcal
Proteins:4.4 g
Fats:37.8 g
Carbohydrate:5 g
Fibers:1.2 g
Sugar:2.2 g
Cholesterol:129.8 mg
Sodium:42.7 mg
Calcium:105.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
16
egg yolks
500
ml
35% cream
500
ml
milk
180
g
black goat's cheese (chevre)
salt, pepper and nutmeg to taste
sugar
700
ml
grapeseed oil
300
ml
walnut oil
300
ml
pear purée
105
ml
white wine vinegar
15
ml
dijon mustard
4
lemons
salt and freshly ground pepper
**Garnish (optional)
yellow pear
goat cheese crisps
pea shoots
flowers (pansies)
METHOD
- 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.
Caramelizing
- 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.
WINE SUGGESTIONS
Sauvignon
Trebbiano
CHEF'S NOTES
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.
