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1. Preheat the oven to 350F (175C).
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2. Place four custard cups or ramekins in a deep baking dish or pan.
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3. Blend together the goat cheese, sugar, milk (or cream), egg yolks, and vanilla for 30 seconds until very smooth.
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4. Divide the mixture into the custard cups; each should be a bit more than half full.
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5. Add warm tap water to the baking pan, to make a water bath for baking the custards. The water should reach to about halfway up the side of each custard cup.
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6. Cover the pan with foil and bake for 15 to 20-minutes.
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7. When done, remove the custards from the water bath and cool completely.
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Storage & serving: Custards are best served at room temperature. They can be chilled up to two days in the refrigerator, covered with plastic wrap, then brought to room temperature prior to serving.
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Note: Bake them until they just stop quivering loosely when you jiggle the pan. Don't overbake them; if you're unsure, remove them from the oven before you think they're done and let them rest covered with foil. That usually does the trick, and they'll glide gently into baked-custard perfection.
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Red Wine Syrup
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You could add a speck of cinnamon, black pepper or some seeds from a vanilla bean to this reduction. Just remember that it's going to cook down, so add a very small amount at the beginning, if you do. This is also a good way to use up leftover poaching liquid from fruit.
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1. In a non-reactive skillet, cook the red wine and sugar until the bubbles get thick (see photo above.) Once the syrup is reduced to half its original quantity (1/4 cup, 60ml), remove from heat and scrape into a bowl to cool completely.
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2. Rinse, hull, and slice strawberries. Toss in syrup, let stand for a minute to two, then spoon onto custards.
