Goat’s cheese custard
Ingredients
- 300ml milk
- 2 cloves garlic
- 1 bay leaf
- 1 sprig thyme
- 300g goat’s cheese
- 3 egg yolks
Method
- In a pan, infuse the milk with garlic, bay leaf and thyme. Bring nearly to the boil, then strain. Stir in the crumbled goat’s cheese until smooth. Whisk egg yolks in a bowl until pale then add to goat’s cheese and milk. Cook out on a mild heat. Add mix to four lightly greased ramekins and place in a roasting tin with boiling water reaching halfway up the ramekins and cook at 120C/Gas 2 for 25 mins. Serve with grilled pitta bread and tomato salad.
