Teresa TanFebruary 7 - Chef Teresa Tan, Mangowood Restaurant at the Lincoln Inn, Woodstock, Vt.New England Cooks Studio 7 p.m.

Leek and Mushroom Goat Cheese Brulée 3 oz. Goat Cheese3 oz. Cream Cheese4 Egg Yolks1 1/2 cup Heavy Cream1/4 cup Moscatel2 Leeks, white parts only, sliced10 Shitake Mushrooms, sliced2 Shallots, chopped2 Tbsp. ButterSalt and Pepper to tasteSugar in the Raw 1. 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. 2. Whip goat cheese and cream cheese in food processor until smooth. Add eggs, cream and moscatel and mix until incorporated. 3. Divide evenly between the 6 ramekins. Bake at 225˚ in a water bath for 1 ½ hours. Let cool and refrigerate. 4. 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.