At the beginning of 2016, we began our partnership with Vermont Creamery and our beautiful and mischievous herd of 75 dairy goats moved eight miles down the road to Ayers Brook Goat Dairy, a first-of-its-kind model goat dairy in the United States run by Vermont Creamery. Our goats joined the herd over at Ayers Brook and began to supply milk for both our goat’s milk caramel sauces and Vermont Creamery’s award-winning artisanal cheeses.
So this Thanksgiving, we want to share this partnership with you by bringing together our caramel and their butter and cheese to celebrate the amazing offerings from our bountiful Vermont terroir!
Chocolate Pudding with Caramel and Vermont Creamery Creme Fraiche
Here’s how we did it:
1. Follow THIS recipe for Best Chocolate Pudding by Smitten Kitchen – it truly is divine.
2. Fill a heart-stoppingly adorable pudding cup half way with said divine chocolate pudding.
3. Pour a layer of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel on top of the pudding layer, use as much as you like, I used about 2 tablespoons of our Original Caramel (my favorite always and forever).
4. Dollop a final layer of Vermont Creamery Creme Fraiche on top and then stand back and admire your handiwork.
5. If you’re feeling really crazy, stab it with a pretzel stick for a little savory kick.
6. Get a spoon and be prepared to die of happiness!
Note: The layering is a little easier and more photogenic when all the ingredients are chilled.
Photography by Hannah Reid & Calley Hastings
Goat Lovers Delight
Featured on the Murray’s Cheese website for this holiday season, you do not want to miss out on this Goat Lover’s Delight! This delicious pairing brings together Effie’s Cocoacakes, Vermont Creamery’s Bonne Bouche and Cremont, and our Original Goat’s Milk Caramel Sauce.
Every holiday party NEEDS this pairing.
Get yours HERE!
AGED Vermont Creamery Bonne Bouche
CRINKLY Vermont Creamery Cremont
SILKY Fat Toad Farm Caramel Sauce
Chocolate Caramel Molten Lava Cake
Share the love this Thanksgiving with this ooey-gooey, utterly delicious recipe. The combination of our mouthwatering goat’s milk caramel sauce and Vermont Creamery’s Cultured Butter will make everyone thankful they came to your house for Thanksgiving 😉
Inspired by this Salted Caramel Molten Cake recipe from one of our fave food blogs.
A Cup of Jo Total time: 20 minutes
Makes four, 8oz ramekins
For the Caramel:
4-oz (half jar) of your favorite flavor of Fat Toad Farm’s Goat’s Milk Caramel Sauce
For the Cakes:
2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g.) Vermont Creamery Cultured Butter
3 tbsp. (30 g.) all purpose flour
1/4 tsp. salt
1/3 cup (65 g.) granulated sugar
For the ramekins: 2 tbsp. softened butter and 2 tbsp. cocoa powder
Optional: whipped cream or vanilla ice cream, to accompany
- Butter four, 8-oz ramekins and dust with the cocoa powder, shaking out any excess. In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.
- Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).
- Ten minutes before you’re ready to bake the cakes, preheat your oven to 350 F. Spoon a heaped teaspoon of the cooled goat’s milk caramel into the center of each ramekin and push it down gently into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10 minutes. Loosen the edges of the cakes with a knife and turn out onto individual plates, or enjoy straight from the dish! Serve immediately with whipped cream or vanilla ice cream and enjoy.