Crème caramel and goat cheese
Method
Thoroughly combine the ingredients with the help of a whisk.
Elaborate the caramel with water and sugar in a pan over a medium heat, and when brown, pour into the bottom of the double boiler. Fill with the custard.
Cook until the custard is set, which means it should feel firm and springy to the touch.
Presentation
Place the crème caramel on a deep serving dish with fruit or whipped cream.
Ingredients for four
500 ml milk
4 eggs
125 g sugar
150 g goat cheese
For the caramel:
500 g sugar
100 ml water
Also:
Fruit to taste
Whipped cream to taste