Goat Brie Crème Brûlée with Cherry and Fennel Relish
The classic dessert gets an upgrade by blending goat brie into the cream, which adds an earthy flavor that pairs well with the caramelized sugar and fruity relish. Enjoy this on a warm evening when cherries are at their peak ripeness. You will need a kitchen torch or a broiler to melt and caramelize the sugar.
Ingredients
Cherry and Fennel Relish
- 1 cup thinly sliced fennel bulb
- 2 tablespoons granulated sugar
- 1 cup fresh cherries pits removed and halved
- 1 tablespoon extra-virgin olive oil
- 1 lemon juiced and zested
- 1 tablespoon honey
- 1 teaspoon kosher salt
Crème Brûlée
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 egg yolks
- 1/2 cup granulated sugar divided
- 4 ounces goat brie rind removed and diced
- 1/2 teaspoon pure vanilla extract
- Hot water
Instructions
Cherry and Fennel Relish
- Bring 2 cups of water to a boil in a medium saucepan.
- Add fennel and granulated sugar, remove from heat and cover. Cool to room temperature, about 15 minutes.
- Remove fennel with a slotted spoon and combine with remaining ingredients in a bowl, tossing to mix well. Refrigerate until ready to use.
Crème Brûlée
- Heat oven to 325°F.
- Heat heavy cream and milk in a saucepan over medium until mixture begins to simmer.
- Whisk egg yolks and 1⁄4 cup granulated sugar in a mixing bowl until light and fluffy.
- Slowly add hot cream mixture, whisking constantly.
- Stir in diced goat brie and vanilla, combining well.
- Pour custard into four 6-ounce ramekins and place into baking dish. Add enough hot water to baking dish to come halfway up sides of ramekins. Loosely cover dish with foil.
- Bake for 35 to 40 minutes, or until custard is set but still slightly jiggly in the center.
- Remove ramekins from water bath and cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- Just before serving, sprinkle top of each custard with granulated sugar.
- Using a kitchen torch or broiler, melt and caramelize sugar until it forms a crispy, golden-brown crust. Let custards sit for a few minutes to allow sugar to harden.
- Serve topped with cherry and fennel relish.
Chef Josh Berry and Maggie Knowles
Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.
