You may also bake this in individual custard cups or ramekins if you prefer. They will take less time, about 15–20 minutes.
1 cup (240 grams) sugar
1 cup water
8 ounces soft goat cheese (chevre), crumbled
4 egg yolks
Bring a pot of water to a boil. Preheat oven to 350°. Grease an 8-inch glass pie pan with butter or pan spray.
Combine sugar and water in a saucepan and bring to a boil. Simmer until the liquid is the consistency of a thick syrup. Add the cheese and mix well. Remove from heat and let cool slightly. Beat in eggs and yolks.
Pour in the cheese mixture. Place the pie into a roasting pan large enough to hold it and pour boiling water into the roasting pan to about halfway up the pie pan’s sides.
Bake for about 30 minutes, or until the pudim jiggles just slightly when you jostle the pie pan. Cool before unmolding and serving.