vintners inn



4 cups

Heavy cream

1 cup

Fresh tomato puree

1 tsp

Kosher salt


Egg yolks

3/4 cup


3/4 cup

Laura Chenel’s chevre

8 assorted

Toybox tomatoes

8 Tbsp or ½ cup

Granulated sugar

1 tsp

Freshly ground black pepper


Lemon basil or basil shortbread cookies


  • Preheat oven to 300°.  In a saucepan heat the cream, and salt to scalding.
  • In a bowl, beat the egg yolks and sugar until well mixed and light in color.  Stirring constantly, slowly add the hot cream, melting the sugar and making sure not to scramble the eggs.  Strain and skim off any bubbles. Gently stir in crumbled goat cheese and tomato paste until dissolved.
  • Divide the mixture among 8 ramekins placed in a roasting pan.  Drop one toybox tomato into each ramekin for garnish.  Fill the pan with boiling water to reach halfway up the sides of the ramekins.  Cover loosely with foil and bake for 55 to 65 minutes or until center is just beginning to set and is no longer liquid.
  • Remove the ramekins from the oven and cool.  Refrigerate covered for at least 5 hours or overnight.
  • Close to serving time, combine the sugar and pepper in a small bowl.  Preheat a broiler and sprinkle 1 Tbsp of the sugar mix evenly over the surface of each custard.  Broil (as quickly as possible) until the sugar is caramelized.  Serve immediately.  Garnish with lemon basil or basil shortbread cookies.

© 2008 John Ash & Co. Not for reproduction without permission.