goats cheese creme brulee

alex standen

alex standen

22nd November 2010

goats cheese creme brulee

This was what i came up with to give our veggies something a bit different.


  • Half a bunch of thyme
  • 800ml double cream
  • 300ml milk
  • 12 egg yolk
  • 500g goat’s cheese
  • 100g parmesan grated
  • White pepper to taste
  • A pinch of paprika


Break up the goats cheese with no rind
Bring the milk and cream to the boil with the thyme
Take of the stove cover and leave to in fuse for ten minutes then strain in to a new pan
Put back on the stove and bring to a simmer
Pour over the egg yolk and stir return to the stove and cook to thicken slightly
Take of the stove and gently whisk the goats cheese and parmesan in
Season with pepper and paprika ( the parmesan should have enough salt in it already
Pour into ramekins and chill
To finish and serve make some caramel glazed hazelnuts and when cold blitz into a fine powder to put on top the brulee to act as the crunchy sweet crust.
I like to serve this with really good sour dough and red onion chutney

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you