Leek and Mushroom Goat Cheese Brulée

Recipe courtesy of Chef Teresa Tan, Mangowood Restaurant at the Lincoln Inn, Woodstock, Vermont.

Ingredients

3 oz. goat cheese
3 oz. cream cheese
4 egg yolks
1 1/2 cup heavy cream
1/4 cup moscatel
2 leeks, white parts only, sliced
10 shitake mushrooms, sliced
2 shallots, chopped
2 tbsp. butter salt and pepper to taste
Sugar in the raw

Directions

Sauté leeks, shallots and shitake mushrooms in butter until soft. Season with salt and pepper. Let cool and line the bottom of six ramekins with the mixture.

Whip goat cheese and cream cheese in food processor until smooth. Add eggs, cream and moscatel and mix until incorporated.

Divide evenly between the 6 ramekins. Bake at 225 degrees in a water bath for 1 1/2 hours. Let cool and refrigerate.

When ready to eat, sprinkle a thin layer of sugar in the raw all over the top of the brulée and caramelize with a torch or under a broiler.