Recipes

—from Jeffrey Madura, John Ash & Company

Ingredients

• 4 cups heavy cream
• 1 vanilla bean, sliced in half (4 inches long)
• pinch of kosher salt
• 8 egg yolks
• 3/4 cup sugar
• 3/4 cup Redwood Hill Farm’s Plain Chèvre
• 1/4 cup fresh lemon thyme, chopped
• 8 tbsp. granulated sugar
• 1 tsp. black pepper
• Mint sprigs for garnish

Instructions

1. Preheat oven to 300 degrees.
2. In a sauce pan heat the cream, vanilla bean and salt to scalding.
3. Remove the vanilla bean from the hot cream and scrape the tiny seeds back into the cream.
4. In a bowl, beat the egg yolks and sugar until well mixed and light in color.
5. Stirring constantly, slowly add the hot cream, melting the sugar and making sure not to scramble the eggs.
6. Strain and skim off any bubbles.
7. Gently stir in crumbled goat cheese and lemon thyme until dissolved.
8. Divide the mixture among 8 ramekins placed in a roasting pan.
9. Fill the pan with boiling water to reach halfway up the side of the ramekins.
10. Cover loosely with foil and bake for 55 to 65 minutes or until the center is just beginning to set and is no longer liquid.
11. Remove the ramekins from the oven and cool.
12. Refrigerate, covered, for at least 5 hours or overnight.
13. At serving time, combine the sugar and pepper in a small bowl.
14. Preheat a broiler and sprinkle 1 tbsp. of the sugar mix evenly over the surface of each custard.
15. Broil as quickly as possible until the sugar is caramelized.

Garnish with mint sprigs and serve immediately.