With the holidays just around the corner, I know you are all busy putting together the last details of your celebrations. I won't take up too much of your time—I just want to urge you to make these Elegant Goat Cheese Custards a part of your holiday feasts.
Updated from a recipe I sent out a few years ago, they are simple to prepare. Creamy and white, these savory custards are perfect for a white Christmas celebration appetizer, light lunch or brunch. They are an elegant substitution for sour cream alongside potato pancakes at Hanukkah. Dress them up with a sprinkling of your favorite Gathering Flavors Spice Blend and let the celebrations begin!
I feel very fortunate this year. My family is well. Our son Clark's health issues are behind him—he'll be off to Europe soon—ooh-la-la. Our daughter Isabel is flourishing. My husband and I look forward to celebrating our 20th wedding anniversary in March of 2012. I count each of you as a friend. I am truly blessed.
May you and your loved ones share joy. Peace, peace, peace.
I look forward to gathering flavors with you in the new year.
SAVORY GOAT CHEESE CUSTARDS
Yield: 6 Servings
Ingredients and Equipment:
- 8 ounces fresh goat cheese
- 3 eggs
- 1 cup half and half or cream
- 1 cup crème fraiche
- Salt and freshly ground black pepper
- butter for ramekins
- 6 half cup ramekins
- Herbes de Provence (for garnish)
- Bring all ingredients to room temperature.
- Generously butter the ramekins. Place them in an 8 by 10 baking dish with raised sides.
- Preheat the oven to 350 degrees F.
- Bring a pot of water to boil.
- Either by hand with a heavy whisk or in the standing mixer, beat together the goat cheese and eggs. Add the half and half or cream and crème fraiche. Mix until incorporated and there are no lumps. Add the salt and pepper. Mix again.
- Divide the custard mixture between the ramekins.
- Place the ramekins, in the baking pan, on the middle rack of the oven. Carefully, pour the boiling water in the baking pan until it reaches about half way up the sides of the ramekins.
- Close the oven door and bake until the custards are well set, about 25 minutes.
- Remove the custards from the oven and let cool slightly. Remove the ramekins from the water bath carefully, using a waterproof oven mitt.
- When ready to serve: Run a knife around the edge of each ramekin to loosen the custards.Turn them out a serving plate. Top custard with a sprinkling of Herbes de Provence.
- Serve and enjoy!
Note: This recipe was adapted from: Vegetarian Cooking for Everyone by Deborah Madison.