Goat's cheese crème brûlée

Goat's cheese crème brûlée

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 303 kcal
, Fat: 23 g
, Carbohydrate: 11 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Goat’s cheese custard

300 g goats' cheese (e.g. Chavroux), cut into pieces
2 eggs
½ dl cream
½ dl milk
1 tsp maple syrup
¼ tsp salt

To caramelize

1 tbsp coarse cane sugar
1 parcel vanilla sugar


250 g kalettes (Flower Sprouts)
½ tbsp lemon juice
2 tbsp olive oil
½ tsp salt
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4 ramekins, each approx. 150 ml

How it's done

Goat’s cheese custard

Puree the goat's cheese with all the other ingredients up to and including the pepper. Place the ramekins on a cloth in an ovenproof dish. Transfer the mixture to the ramekins, smooth down and cover each one with foil.

Cook in a bain-marie: pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins, cook for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool.

To caramelize

Mix the sugar and vanilla sugar, sprinkle evenly over the cheese custard, caramelize gently with the flame on a blowtorch.


In a bowl, combine the kalettes with all the other ingredients up to and including the salt. Place the kale on a tray lined with baking paper.

Bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Serve with the crème brûlée.

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