Description
This Goat Cheese Crème Brûlée with Hot Honey is a bold twist on the French classic—creamy, tangy, savory, and slightly spicy. The silky chèvre-infused custard is flame-caramelized to golden perfection and topped with a swicy drizzle of hot honey, creating a spoon-crack experience you won’t forget.
Ingredients
Goat Cheese Custard:
-
200 ml heavy cream
-
100 ml whole milk
-
150 g soft goat cheese (chèvre), at room temperature
-
4 large egg yolks
-
1 tablespoon honey
-
1/4 teaspoon salt
-
1 teaspoon fresh thyme leaves (optional)
Topping:
-
4 teaspoons granulated sugar (1 per ramekin)
Hot Honey Drizzle:
-
2 tablespoons honey
-
1/2 teaspoon red pepper flakes
-
1 teaspoon apple cider vinegar (optional, for brightness)
Instructions
-
Preheat & Prep:
Preheat oven to 150°C (300°F). Place 4 ramekins in a deep baking dish. -
Make the Custard:
In a saucepan, gently heat the cream and milk until just steaming. In a separate bowl, whisk together goat cheese, egg yolks, honey, salt, and thyme. Slowly add the warm cream while whisking until smooth. -
Strain & Pour:
Strain the custard through a fine sieve into a pourable jug. Divide evenly among the ramekins. -
Bake in Water Bath:
Pour hot water into the baking dish to reach halfway up the sides of the ramekins. Bake for 35–40 minutes until just set with a slight wobble. Let cool to room temperature, then refrigerate for at least 2 hours or overnight. -
Caramelize the Top:
Just before serving, sprinkle 1 teaspoon sugar over each custard. Use a kitchen torch to caramelize the sugar until deep amber and crisp. -
Make the Hot Honey:
In a small saucepan or microwave-safe dish, warm the honey with red pepper flakes and optional vinegar. Let steep for 5–10 minutes. Drizzle lightly over each brûlée before serving.
Notes
-
For a vegetarian-friendly brûlée, ensure the chèvre is rennet-free.
-
Infuse the cream with herbs (e.g., rosemary) for extra depth.
-
Best served chilled with a warm sugar top.