Lemon-Goat Cheese Pudding

Lemon-Goat Cheese Pudding
lemon-goat cheese pudding photo by carmen troesser


2 cups whole milk
¾ cup heavy cream
1 vanilla bean
¼ cup honey
2 eggs, plus 2 egg yolks
½ cup sugar
2 Tbsp. cornstarch
10½ oz. goat cheese
2 Tbsp. butter
2 tsp. lemon juice
Zest from 1 lemon
¼ tsp. salt


• In a saucepan, bring the milk, heavy cream, vanilla and honey to a simmer. Let cool, strain and return to saucepan.
• Whisk the eggs, egg yolks, sugar and cornstarch into the cooled milk mixture. Bring to a boil until thick, about 1 minute.
• Transfer the mixture to a blender. Add the goat cheese, butter, lemon juice, lemon zest and salt. Blend.
• Pour into 4-ounce shot glasses and chill for at least 2 hours or up to 1 day.
• To serve, top with whipped cream and garnish with fresh fruit.