Crème caramel and goat cheese


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.


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

Fruit to taste
Whipped cream to taste