for 4 person

Goat’s cheese custard

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

To caramelize

1 tbsp	coarse cane sugar
1 parcel	vanilla sugar

Kalettes

250 g	kalettes (Flower Sprouts)
½ tbsp	lemon juice
2 tbsp	olive oil
½ tsp	salt

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.

Kalettes

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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