Summary

Ingredients

• 250 g oat cream cheese
• 125 ml cream
• 125 ml milk
• 4 egg yolks
• Black pepper from the mill
• 6 teaspoons cane sugar
• possibly sea salt

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Instructions

1. Heat the goat cheese, cream and milk in a water bath and stir until smooth. At approx. 60 ° C, remove the mixture from the water bath and stir in the egg yolks. If necessary, season with a little sea salt and fill the goat cheese cream into 6 small, fireproof molds.
2. Place the molds on a baking sheet and fill it with hot water so that the molds are about halfway in the water. Cook in the oven at 90 ° C for about an hour until the mixture has thickened. Let it cool down overnight.
3. Before serving, sprinkle the cream with black pepper from the mill and cane sugar and flambé with a bunsen burner.
4. The cream becomes slightly warm when the sugar is caramelized, but it should be around room temperature beforehand.
5. A mixed green salad goes well with it.