Chocolate and Goat Cheese Creme Brulee

Chocolate and Goat Cheese Creme Brulee
Sunday, April 18, 2010
Terry Thompson-Anderson

Crème Brulee is one of my favorite desserts. Everybody loves it and it's one of those great desserts that can be done ahead of time. Simply sprinkle on the sugar and caramelize it right before serving. This unusual flavor combination is a winner. The tartness of the goat cheese cuts the richness of the chocolate and that tangy, earthy taste provides an exotic side note of flavor. Use Pure Luck Texas goat cheese for the optimum flavor - over the top delicious!

Makes 6 (6 ounce) ramekins.

1/3 cup light brown sugar
2-1/4 cups whipping cream
4-1/2 tablespoons sugar
3 ounces bittersweet chocolate
2 tablespoons Dutch process cocoa
4 egg yolks
2-1/2 teaspoons vanilla extract
7-1/2 ounces goat cheese, room temperature

Preheat oven to 250 degrees. Spread the brown sugar in a thin layer on a baking sheet and place in preheated oven for about 10 minutes. Do not allow the sugar to melt. Remove baking sheet to cooling rack while preparing custard. Raise oven temperature to 325 degrees. Lightly butter bottom and sides of six (6-ounce) ramekins; set aside.

Combine the whipping cream sugar, chocolate and cocoa in a heavy 2-quart saucepan over medium heat. Cook until chocolate is melted and sugar has dissolved, whisking often. Remove from heat and set aside to cool. Combine the egg yolks, vanilla extract and softened goat cheese in work bowl of food processor fitted with steel blade. Process until smooth and well blended. Turn the egg mixture out into a medium-sized bowl and whisk in the chocolate mixture until smooth. Divide the mixture among the prepared ramekins and place the ramekins in a baking dish. Add hot water to come halfway up the sides of the ramekins. Bake in preheated oven for one hour. Remove the baking dish from the oven and remove ramekins from the water. Refrigerate until well chilled, at least 6 hours.

Put the cooled brown sugar in work bowl of food processor fitted with steel blade and process until the sugar is very fine. Set aside.

When the crème brulee is well chilled, place the ramekins on a baking sheet and divide the brown sugar among the ramekins, spreading a layer on top of each one. Using a blow torch, caramelize the sugar, taking care not to burn it. If you don't own such a gadget, preheat the broiler and place oven rack 3 inches under heat source. Place the baking sheet under broiler and cook just until sugar has caramelized. Allow the sugar to harden for a few minutes, and then serve.