Goat's cheese crème brûlée

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 303 Kcal, 13g Protein, 11g Carbohydrates, 23g Fat


  • Goat’s cheese custard
  • 2 eggs
  • 300 g goats' cheese (e.g. Chavroux), cut into pieces
  • 0.5 dl milk
  • 0.5 dl cream
  • pepper
  • 0.25 tsp salt
  • 1 tsp maple syrup
  • To caramelize
  • 1 tbsp coarse cane sugar
  • 1 parcel vanilla sugar
  • Kalettes
  • 0.5 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 250 g kalettes (Flower Sprouts)
  • Utensils
  • 4 ramekins, each approx. 150 ml

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  • Goat’s cheese custard

    Puree the goat's cheese with all the other ingredients up to and including the pepper. Place the ramekins on a cloth in an ovenproof dish. Transfer the mixture to the ramekins, smooth down and cover each one with foil. Cook in a bain-marie: pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins, cook for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool.
  • To caramelize

    Mix the sugar and vanilla sugar, sprinkle evenly over the cheese custard, caramelize gently with the flame on a blowtorch.
  • Kalettes

    In a bowl, combine the kalettes with all the other ingredients up to and including the salt. Place the kale on a tray lined with baking paper. Bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Serve with the crème brûlée.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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