Chevre Custard

This is a wonderfully different dessert that I first enjoyed at a recent Locavore Lite 2010 potluck dinner. I tried to gently coax the recipe from the person who brought it but to no avail. When I got home after the dinner, I wrote down the main ingredients. After two failed attempts (third time was a charm) I was able to concoct the following recipe. The strawberry sauce is my inspiration. The custard was hers! Hope you like it.

Ingredients:

1 large egg

¼ cup agave nectar

1 teaspoon cornstarch

1 1/2 teaspoons lemon juice

1 teaspoon vanilla extract

12 ounces creamy goat cheese

1/4 cup milk

1 box fresh strawberries

1/4 cup Tuaca liqueur

2 tablespoons agave nectar

Directions:

Preheat oven to 375 degrees F.

Whisk together first 5 ingredients until smooth. Set aside. In another bowl, whisk goat cheese and milk until smooth; add to first mixture and whisk 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.

Bake for 10 minutes. Reduce heat to 325 degree F and bake 35 minutes. Transfer to a wire rack to cool. Cover and chill for 4 hours.

While waiting for the custard to cool, process strawberries, liqueur, and agave in a blender until smooth. Chill. Un-mold custard onto serving plates. Spoon ¼ of the strawberry sauce around the edges of each plate. If eating in the custard cups (which is best if you're as bad as I am at presentation) drizzle one tablespoon of sauce on top and serve chilled.