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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large egg |
1/3 cup sugar |
1 teaspoon cornstarch |
1 1/2 teaspoons lemon juice |
1 teaspoon vanilla extract |
3 (5.3-ounce) containers creamy goat cheese |
1/4 cup milk |
1 (16-ounce) package frozen strawberries, thawed |
1/4 cup almond liqueur |
2 tablespoons sugar |
Directions:
1. Whisk together first 5 ingredients until smooth.
2. Whisk goat cheese and milk until smooth; add to egg mixture, whisking until smooth. Pour into 4 lightly greased 6-ounce custard cups, and place cups in a 9-inch square pan. Add hot water to pan to depth of 1 inch.
3. Bake at 375° for 10 minutes; reduce heat to 325°, and bake 35 minutes or until almost set. Transfer to a wire rack to cool. Cover and chill 8 hours.
4. Process strawberries, liqueur, and 2 tablespoons sugar in a blender or food processor until smooth. Pour through a wire-mesh strainer into a bowl, pressing with the back of a spoon; discard seeds. Chill. Spoon 1/4 cup strawberry sauce on each serving plate; unmold custards onto plates.
5. NOTE: Serve leftover sauce over ice cream.
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