Recipe: Goat Milk Cheese Creme Brulee

Goat Milk Cheese Creme Brulee

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  • Yield: 5 (3 to 4 Servings)
  • Prep:
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from Jeffrey Madura, John Ash & Company


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


  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.
  • Course: Dessert
  • Skill Level: Beginner