Goat cheese crème brûlée with lamb's lettuce and apple dressing

Goat cheese crème brûlée with lamb's lettuce and apple dressing

Based on 28 ratings

"My dish is ideal for Christmas because I created something special out of very simple products."

Difficulty

Medium 👍

Preparation

40 min

Baking

55 min

Resting

0 min

Ingredients

2Servings
83⅓ g
goat cheese
83⅓ g
lamb's lettuce
1⅔
eggs
125 ml
cream
41⅔ ml
milk
sprigs
thyme
sprigs
rosemary
33⅓ g
bacon
26⅔ g
brown sugar (divided)
tbsp
water
16⅔ g
walnuts
20 ml
cider vinegar
tsp
mustard
16⅔ g
honey
33⅓ ml
oil
apple
carrot
16⅔ g
cranberries
salt
pepper
sugar
thyme for garnish
MetricImperial

Utensils

saucepan, oven, sieve, whisk, large mixing bowl, baking molds, baking dish or deep baking sheet, frying pan, cutting board, knife, paper towel, parchment paper, hand blender, jar, vegetable peeler, grater, flambé torch

How-To Videos

how-to-prepare-lambs-lettuce

How to prepare lamb’s lettuce

how-to-core-an-apple

How to core an apple

how-to-caramelize-sugar

How to caramelize sugar

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal648
Fat54 g
Protein18 g
Carb24 g
  • Step 1/8

    Preheat oven to 90°C/195°F. Separate egg yolks from egg whites, then beat egg yolks. Transfer cream and milk to a saucepan and add thyme, rosemary, and some sugar, salt, and pepper. Bring to a boil, then strain the mixture into a large mixing bowl. Mix in goat cheese and stir until melted.
    • 1⅔ eggs
    • 125 ml cream
    • 41⅔ ml milk
    • sprigs thyme
    • sprigs rosemary
    • 83⅓ g goat cheese
    • sugar
    • salt
    • pepper
    • saucepan
    • oven
    • sieve
    • whisk
    • large mixing bowl

    Preheat oven to 90°C/195°F. Separate egg yolks from egg whites, then beat egg yolks. Transfer cream and milk to a saucepan and add thyme, rosemary, and some sugar, salt, and pepper. Bring to a boil, then strain the mixture into a large mixing bowl. Mix in goat cheese and stir until melted.

  • Step 2/8

    Transfer egg yolks to a large bowl. Gently stir in goat cheese mixture and evenly distribute into small molds.
    • baking molds
    • large mixing bowl

    Transfer egg yolks to a large bowl. Gently stir in goat cheese mixture and evenly distribute into small molds.

  • Step 3/8

    Place the molds into a deep, water-filled baking dish or baking sheet. Bake at 90°C/195°F for approx. 50 – 55 min. Let cool completely.
    • baking dish or deep baking sheet

    Place the molds into a deep, water-filled baking dish or baking sheet. Bake at 90°C/195°F for approx. 50 – 55 min. Let cool completely.

  • Step 4/8

    Dice bacon. Add to a frying pan set over medium-high heat and fry until fat renders. Let drain and cool on a paper towel-lined plate.
    • 33⅓ g bacon
    • frying pan
    • cutting board
    • knife
    • paper towel

    Dice bacon. Add to a frying pan set over medium-high heat and fry until fat renders. Let drain and cool on a paper towel-lined plate.

  • Step 5/8

    Add a portion of the brown sugar and some water to another frying pan and cook over medium heat until caramelized. Add walnuts and toss to coat. Distribute over parchment paper and let cool.
    • 16⅔ g brown sugar
    • 16⅔ g walnuts
    • tbsp water
    • frying pan
    • parchment paper

    Add a portion of the brown sugar and some water to another frying pan and cook over medium heat until caramelized. Add walnuts and toss to coat. Distribute over parchment paper and let cool.

  • Step 6/8

    For the dressing, add vinegar, mustard, and honey to a jar, and blend shortly. Slowly stream in oil and blend again. Season to taste with salt and pepper.
    • 20 ml cider vinegar
    • tsp mustard
    • 16⅔ g honey
    • 33⅓ ml oil
    • salt
    • pepper
    • hand blender
    • jar

    For the dressing, add vinegar, mustard, and honey to a jar, and blend shortly. Slowly stream in oil and blend again. Season to taste with salt and pepper.

  • Step 7/8

    Quarter and core apples, cut them into thin slices, and add to dressing. Peel and roughly grate carrot.
    • apple
    • carrot
    • vegetable peeler
    • cutting board
    • knife
    • grater

    Quarter and core apples, cut them into thin slices, and add to dressing. Peel and roughly grate carrot.

  • Step 8/8

    Evenly distribute remaining brown sugar over the tops of the goat cheese custards. Caramelize each one using a flambé torch. Mix salad, dressing, and grated carrots in a large mixing bowl and season to taste with salt and pepper. Transfer to plates and top with bacon, cranberries, and walnuts. Serve alongside goat cheese crème brûlée and garnish with thyme, if desired. Enjoy!
    • 10 g brown sugar
    • 83⅓ g lamb's lettuce
    • 16⅔ g cranberries
    • salt
    • pepper
    • thyme for garnish
    • flambé torch
    • large mixing bowl

    Evenly distribute remaining brown sugar over the tops of the goat cheese custards. Caramelize each one using a flambé torch. Mix salad, dressing, and grated carrots in a large mixing bowl and season to taste with salt and pepper. Transfer to plates and top with bacon, cranberries, and walnuts. Serve alongside goat cheese crème brûlée and garnish with thyme, if desired. Enjoy!

  • Enjoy your meal!

    Goat cheese crème brûlée with lamb's lettuce and apple dressing

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