Goat Cheese Custard Recipes

Steps:

• Preheat oven to 400°F Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.
• Place the squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or large fork.
• Add the goat cheese and butter while still hot and stir until melted.
• Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
• Pour into baking dish or individual ramekins
• Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.
• Serve warm or at room temperature.

Steps:

• Combine milk, onion, garlic, bay leaf, and thyme in a medium saucepan over medium heat until bubbles start to form around the edges of the pan.
• Preheat oven to 350 degrees.
• Remove from heat, add goat cheese and stir until smooth. Let stand 5 minutes, then strain into a glass measuring cup. Discard solids.
• Whisk eggs and yolks in a bowl. Add the goat cheese mixture and season with salt. Spray a 4 cup ceramic baking dish or 6-4 oz. ramekins. Pour goat cheese mixture into each dish.
• Place in a large roasting pan. Fill roasting pan with boiling water reaching half way up the sides of the dishes. Carefully transfer to oven.
• Bake 30-40 minutes, until center is set but still wobbly (watch closely it will be much closer to 30 minutes for the ramekins).
• Remove from heat and let cool for 5 minutes. Serve warm.

Steps:

• Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
• Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
• Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.