Goat Cheese Custard Recipe with Strawberries in Red Wine Syrup (Iron Chef- Year Five: Volume 5; August, 2014)

Prep time: 10 min

Cook time: 15- 20 min
Cool time: 1 hour
Ready in: 1 hour, 25- 30 min
Serves: 4

Ingredients: 
5 oz. goat cheese- at room temperature
1/4 c. + 3 T. sugar
1/2 c. milk, cream, or half-and-half
2 large egg yolks
1/4 tsp. vanilla bean paste -OR- 1/8 tsp. vanilla extract

1/2 c. red wine
4 oz. strawberries

Directions:
- Preheat oven to 350
- Place four ramekins in a deep baking dish or pan
- Blend together goat cheese, 1/4 c. sugar, milk, egg yolks, and vanilla until very smooth, about 30 seconds
- Divide mixture into ramekins; each should be a bit more than half full
- Add warm tap water to baking pan, to make a water bath for baking custards, to about halfway up the side of each ramekin
- Cover pan with foil and bake until they just stop quivering loosely when you jiggle the pan, about 15- 20 min

- While they're baking, in a non-reactive skillet, cook red wine and 3 T. sugar until bubbles are thick
- Once syrup is reduced to half its original quantity, remove from heat and scrape into a bowl to cool completely
- Remove custards from water bath and cool completely
- Rinse, hull, and slice strawberries

- Toss in cooled syrup, let stand for a minute to two, then spoon onto cooled custards

- Custards are best served at room temperature; they can be chilled up to two days in the refrigerator, covered with plastic wrap, then brought to room temperature prior to serving


*Liz found recipe here