Dana Cree's Goat Cheese Pudding

Dana Cree’s recipe for Goat Cheese pudding, published in Food & Wine, is a hit with goat cheese enthusiasts. We opted to use St. Tola for a strong, goat-cheese-forward flavour. 

Serves 8

500mL whole milk
175mL double cream
1 vanilla bean, split and seeds scraped
75g honey, plus more for drizzling
Finely grated zest of 1 lemon
2 whole eggs
2 egg yolks
100g caster sugar
2 tablespoons cornstarch
290g goat cheese, softened
30g unsalted butter
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Fresh raspberries, for serving

In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, honey, and lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover, and let stand for 30 minutes. Strain the vanilla bean and seeds out of the milk.

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 ramekins and refrigerate until chilled, about 1 hour. To serve, top with berries and a light drizzle of honey.