Goat Cheese Puddings

By oakleyj

Poppy, known for simple, seasonal dishes from chef Jerry Traunfeld, keeps a molecular gastronomist in the pastry station. Dana Cree uses techniques she picked up at the Fat Duck in the U.K. and New York City's WD-50. "I learned to divorce flavors from their original textures to create something new," she says.

Ingredients

• 2 cup(s) milk
• 3/4 cup(s) heavy cream
• 1 vanilla bean, split and seeds scraped
• 1/4 cup(s) honey, plus more for drizzling
• Finely grated zest of 1 lemon
• 2 large eggs
• 2 large egg yolks
• 1/2 cup(s) sugar
• 2 tablespoon(s) cornstarch
• 11 1/2 ounce log fresh goat cheese, softened, about 1 1/4 cups
• 2 tablespoon(s) unsalted butter
• 2 teaspoon(s) freshly squeezed lemon juice
• 1/4 teaspoon(s) salt
• Fresh raspberries, for serving

Details

Preparation time 8mins
Cooking time 8mins

Preparation

Step 1

1.In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the 1/4 cup of honey, and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover, and let stand for 30 minutes. Strain the milk, discarding the vanilla bean.
2.In a medium bowl, whisk the whole eggs with the yolks, sugar, and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
3.Transfer the custard to a blender. Add the goat cheese, butter, lemon juice, and salt and blend until smooth. Pour the custard into eight 3/4-cup ramekins and refrigerate until chilled, about 1 hour. Top with raspberries and a light drizzle of honey and serve.