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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From 10/3/08 edition of Seattle PI newspaper. You can substitute any other cheese that melts well, such as parmesan or gorgonzola according to the recipe. Ingredients:
1/2 cup whole milk or 1/2 cup half-and-half |
1/4 onion, chopped |
2 garlic cloves, smashed |
1 bay leaf |
1 sprig thyme |
6 ounces goat cheese |
2 large eggs |
2 large egg yolks |
salt |
Directions:
1. Combine milk, onion, garlic, bay leaf, and thyme in a medium saucepan over medium heat until bubbles start to form around the edges of the pan.
2. Preheat oven to 350 degrees.
3. Remove from heat, add goat cheese and stir until smooth. Let stand 5 minutes, then strain into a glass measuring cup. Discard solids.
4. Whisk eggs and yolks in a bowl. Add the goat cheese mixture and season with salt. Spray a 4 cup ceramic baking dish or 6-4 oz. ramekins. Pour goat cheese mixture into each dish.
5. Place in a large roasting pan. Fill roasting pan with boiling water reaching half way up the sides of the dishes. Carefully transfer to oven.
6. Bake 30-40 minutes, until center is set but still wobbly (watch closely it will be much closer to 30 minutes for the ramekins).
7. Remove from heat and let cool for 5 minutes. Serve warm.
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