Goat Cheese Custard

• 1 large egg
• 1/3 cup sugar
• 1 teaspoon cornstarch
• 1 1/2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 3 (5.3-ounce) containers creamy goat cheese
• 1/4 cup milk
• 1 (16-ounce) package frozen strawberries, thawed
• 1/4 cup almond liqueur
• 2 tablespoons sugar

1. Whisk together first 5 ingredients until smooth.
2. Whisk goat cheese and milk until smooth; add to egg mixture, whisking 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.
3. Bake at 375u0b0 for 10 minutes; reduce heat to 325u0b0, and bake 35 minutes or until almost set. Transfer to a wire rack to cool. Cover and chill 8 hours.
4. Process strawberries, liqueur, and 2 tablespoons sugar in a blender or food processor until smooth. Pour through a wire-mesh strainer into a bowl, pressing with the back of a spoon; discard seeds. Chill. Spoon 1/4 cup strawberry sauce on each serving plate; unmold custards onto plates.
5. NOTE: Serve leftover sauce over ice cream.

egg, sugar, cornstarch, lemon juice, vanilla, containers, milk, frozen strawberries, almond liqueur, sugar

Taken from www.myrecipes.com/recipe/goat-cheese-custard (may not work)