Best Goat Cheese Puddings Recipes

INDIVIDUAL GOAT CHEESE AND ROSEMARY BREAD PUDDINGS

Steps:

• Preheat oven to 350°F and butter six 1/2-cup ramekins.
• Discard crust from bread and tear enough bread into large pieces to measure 2 1/2 cups. Cut away rind from goat cheese, discarding it, and crumble cheese into 1/4-inch pieces. Mince rosemary leaves. In a food processor pulse bread in 2 batches until mostly coarse crumbs (there will be some fine crumbs). In a bowl toss together bread crumbs, goat cheese, and rosemary leaves.
• In a large bowl whisk together eggs, cream, milk, and salt and pepper to taste and stir in bread crumb mixture until combined well. Divide mixture evenly among ramekins. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake puddings in middle of oven until puffed and golden, about 35 minutes. Transfer ramekins to a rack and cool puddings 10 minutes (puddings will sink as they cool). Serve puddings warm.

GOAT CHEESE PUDDINGS

Steps:

• 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.
• 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.
• 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.