Best Goat Cheese Custard With Strawberries In Red Wine Syrup Recipes
GOAT CHEESE CUSTARDS WITH STRAWBERRIES IN RED WINE SYRUP
I tried various permutations; milk, cream, and half-and-half, and either works fine. I bake these in small portions, and since the bulk of dessert is fruit, I feel little guilt indulging in the richness of cream, which, of course, yields the smoothest result. If you use milk, they'll cook somewhat faster, so keep an eye on them. See note at the end for advice on ensuring a smooth end result.
Provided by David
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F (175C).
- Place four custard cups or ramekins in a deep baking dish or pan.
- Blend together the goat cheese, sugar, milk (or cream), egg yolks, and vanilla for 30 seconds until very smooth.
- Divide the mixture into the custard cups; each should be a bit more than half full.
- Add warm tap water to the baking pan, to make a water bath for baking the custards. The water should reach to about halfway up the side of each custard cup.
- Cover the pan with foil and bake for 15 to 20-minutes.
- When done, remove the custards from the water bath and cool completely.
- In a non-reactive skillet, cook the red wine and sugar until the bubbles get thick (see photo above.)
- Once the syrup is reduced to half its original quantity (1/4 cup, 60ml), remove from heat and scrape into a bowl to cool completely.
- Rinse, hull, and slice strawberries. Toss in syrup, let stand for a minute to two, then spoon onto custards.
GOAT CHEESE CUSTARDS WITH STRAWBERRIES IN RED WINE SYRUP
Steps:
- 1. Preheat the oven to 350F (175C). 2. Place four custard cups or ramekins in a deep baking dish or pan. 3. Blend together the goat cheese, sugar, milk (or cream), egg yolks, and vanilla for 30 seconds until very smooth. 4. Divide the mixture into the custard cups; each should be a bit more than half full. 5. Add warm tap water to the baking pan, to make a water bath for baking the custards. The water should reach to about halfway up the side of each custard cup. 6. Cover the pan with foil and bake for 15 to 20-minutes. 7. When done, remove the custards from the water bath and cool completely. Red Wine Syrup 1. In a non-reactive skillet, cook the red wine and sugar until the bubbles get thick (see photo above.) Once the syrup is reduced to half its original quantity (1/4 cup, 60ml), remove from heat and scrape into a bowl to cool completely. 2. Rinse, hull, and slice strawberries. Toss in syrup, let stand for a minute to two, then spoon onto custards.
GOAT CHEESE CUSTARD
From 10/3/08 edition of Seattle PI newspaper. You can substitute any other cheese that melts well, such as parmesan or gorgonzola according to the recipe.
Provided by invictus
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk, onion, garlic, bay leaf, and thyme in a medium saucepan over medium heat until bubbles start to form around the edges of the pan.
- Preheat oven to 350 degrees.
- Remove from heat, add goat cheese and stir until smooth. Let stand 5 minutes, then strain into a glass measuring cup. Discard solids.
- Whisk eggs and yolks in a bowl. Add the goat cheese mixture and season with salt. Spray a 4 cup ceramic baking dish or 6-4 oz. ramekins. Pour goat cheese mixture into each dish.
- Place in a large roasting pan. Fill roasting pan with boiling water reaching half way up the sides of the dishes. Carefully transfer to oven.
- Bake 30-40 minutes, until center is set but still wobbly (watch closely it will be much closer to 30 minutes for the ramekins).
- Remove from heat and let cool for 5 minutes. Serve warm.
Nutrition Facts : Calories 161.6, Fat 12.3, SaturatedFat 7.3, Cholesterol 164.9, Sodium 180.5, Carbohydrate 2.8, Fiber 0.1, Sugar 2.2, Protein 9.9
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