Chevre Brulée Recipe

Preheat and prepare ramekins

Preheat the oven to 300°F (150°C). Arrange six 4–6 oz ramekins in a shallow roasting pan with sides high enough to hold hot water. Boil a kettle of water so it will be ready to create a bain-marie.

Warm milk and cream with chèvre

Combine the heavy cream, whole milk, and the chèvre in a medium saucepan over low–medium heat. Whisk or stir constantly until the cheese softens and the mixture is smooth and just begins to steam — do not let it boil. This should take about 4–6 minutes. Remove from heat.

Temper egg yolks

In a medium bowl, whisk the egg yolks with 1 tablespoon granulated sugar, the salt, and the vanilla extract until smooth. Slowly pour about one quarter cup of the warm cream-chevre mixture into the yolks while whisking constantly to temper them. Repeat with another 1/4 cup until the yolks are warmed and pourable.

Combine and strain

Pour the tempered yolk mixture back into the saucepan with the remaining warm cream mixture and whisk to combine thoroughly. Pass the combined custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any lumps or bits of rind, ensuring a silky texture.

Fill ramekins and prepare bain-marie

Divide the custard evenly among the ramekins (about 4–5 oz custard per 4–6 oz ramekin). Place the ramekins in the roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins, creating a bain-marie.

Bake gently

Bake in the preheated 300°F (150°C) oven for 25–35 minutes, until the custards are set at the edges with a slight wobble in the center (they will firm up as they cool). Check at 25 minutes and adjust time as needed depending on ramekin size.

Cool and chill

Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack. Let cool to room temperature for 30 minutes, then refrigerate for at least 2 hours (preferably 4 hours) to fully set and develop flavors.

Prepare sugar topping

When ready to serve, sprinkle about 2/3 to 1 tablespoon of granulated sugar evenly over the surface of each chilled custard. If you like a savory hint, lightly scatter a few thyme leaves or a tiny pinch of finely chopped rosemary and a whisper of cracked black pepper on each before caramelizing.

Caramelize sugar

Using a kitchen torch held 2–3 inches from the surface, move the flame in a slow circular motion until the sugar melts, bubbles, and turns a deep amber in spots, forming a crisp caramel crust. This usually takes 30–60 seconds per ramekin. If you don't have a torch, place the ramekins under a very hot broiler set on the top rack for 2–4 minutes — watch closely to avoid burning.

Rest to harden

Allow the caramel to cool and harden for 1–2 minutes before serving so it forms a brittle shell.

Finish with honey (optional)

If desired, drizzle a small amount (about 1/3 teaspoon) of honey over the caramel and sprinkle a few more thyme leaves to contrast the sweet, salty, and herbal notes.

Serve each brûlée with 2–3 slices of toasted baguette or crostini and a small spoonful of jam or marmalade on the side, if desired. The contrast of crunchy caramel, tangy goat custard, and crisp bread is delightful. Leftover custards (uncaramelized) can be refrigerated for up to 2 days; caramelized surfaces are best eaten the same day.