Goat’s cheese custard


Goat’s cheese custard
  • 300ml milk
  • 2 cloves garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 300g goat’s cheese
  • 3 egg yolks
  1. 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.


Mojo verde
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