1½ cups half-n-half
2 whole eggs
2 egg yolks
4 ounces Texas goat cheese
2 tablespoons Texas honey
4 ounces Texas goat cheese
Peaches
Place the half-n-half in the microwave and heat just until it starts to boil. Put eggs, yolks, four ounces cheese and honey in a blender. Pour in the scalded half-n-half and pulse until just combined. Butter six 4 ounce ramekins and place a tablespoon of crumbled goat cheese in each one and place in a baking pan. Fill ramekins with the goat cheese mixture and then pour hot water in the pan to reach half way up the sides of the ramekins. Loosely cover and bake at 325oF. for about 45 minutes or until set. Let cool before unmolding, although they do not have to be. Serve with seared peaches.
You’ll need about three peaches. Cut them in half, take out the stones, and slice them into thick pieces. Get a sauté pan smoking hot. Sear the peaches in batches by laying them in the pan for about 45 seconds. Flip them over and cook for another 45 seconds.
Yields six custards
Recipe created by Chef Michael H. Flores •
©2009 Mis En Place, LLC
210.545.CHEF (2433) • www.cookwithmichael.com