Food and Travel Magazine | Goats’ curd brûlée

Food and Travel Magazine | Goats’ curd brûlée

foodandtravel.com

Goats’ curd brûlée

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Ingredients

  • 1 vanilla pod
  • zest 1⁄4 lemon, plus extra to serve
  • 40g sugar
  • 200ml single cream
  • 160g goats’ curd or goats'
  • fromage frais
  • 7 egg yolks
  • granulated sugar, to caramelise

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