Ingredients
2 c. milk
3/4 c. heavy cream
1 vanilla bean
1/4 c. honey
Finely grated zest of 1 lemon
2 large eggs
2 large egg yolks
1/2 c. sugar
2 tbsp. cornstarch
11 1/2 ounce log fresh goat cheese
2 tbsp. unsalted butter
2 tsp. freshly squeezed lemon juice
1/4 tsp. salt
fresh raspberries
Preparation
Step 1In 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.Step 2In 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.Step 3Transfer 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.
