New Year's Eve 2015, absolutely amazingly delicious
2 c. milk
¾ c. heavy cream
1 vanilla bean, split and seeds scrapedn (see note)
¼ c. honey
finely grated zest of 1 lemon
2 large eggs
2 large egg yolks
½ c. white sugar
2 Tbls. cornstarch
10-1/2 oz. log fresh goat cheese, softened (1-1/4 c.)
2 Tbls. unsalted butter, softened
2 t. freshly squeezed lemon juice
¼ t. salt
fresh raspberries or blackberries, for serving
In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, honey and lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk using a fine mesh strainer, discarding the vanilla bean. Wash out the saucepan.
In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture.
Pour the contents of the bowl into the clean saucepan. Bring to a boil over medium to moderately high heat, whisking constantly until thickened (1-2 minutes). Be careful not to scorch the bottom of the pan.
Transfer the custard to a blender. Add the goat cheese, butter, lemon juice and salt; blend until smooth.
Pour the custard into (8) ¾-cup ramekins and refrigerate until chilled, about 1 hour.
Top with a few fresh raspberries or blackberries and serve.