RECIPES
58 culturecheesemag.com THE HOT LIS T 202 3
CRÈME BRÛLÉE:
1 cup heavy cream
½ cup whole milk
4 egg yolks
½ cup granulated sugar,
divided
4 ounces goat brie, rind
removed and diced
½ teaspoon pure vanilla
extract
Hot water
CHERRY AND FENNEL RELISH:
fBring 2 cups of water to a boil in a medium saucepan.
fAdd fennel and granulated sugar, remove from heat and
cover. Cool to room temperature, about 15 minutes.
fRemove fennel with a slotted spoon and combine with
remaining ingredients in a bowl, tossing to mix well.
Refrigerate until ready to use.
CRÈME BRÛLÉE:
fHeat oven to 325°F.
fHeat heavy cream and milk in a saucepan over medium until
mixture begins to simmer.
fWhisk egg yolks and ¼ cup granulated sugar in a mixing
bowl until light and fluffy.
fSlowly add hot cream mixture, whisking constantly.
fStir in diced goat brie and vanilla, combining well.
fPour custard into four 6-ounce ramekins and place into
baking dish. Add enough hot water to baking dish to come
halfway up sides of ramekins. Loosely cover dish with foil.
fBake for 35 to 40 minutes, or until custard is set but still
slightly jiggly in the center.
fRemove ramekins from water bath and cool to room
temperature. Cover and refrigerate for at least 2 hours
or overnight.
fJust before serving, sprinkle top of each custard with
granulated sugar.
fUsing a kitchen torch or broiler, melt and caramelize sugar
until it forms a crispy, golden-brown crust. Let custards sit
for a few minutes to allow sugar to harden.
fServe topped with cherry and fennel relish.
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