A matured vintage Grauburgunder is a good pairing for this complex dish.
The nutty aromas of the wine goes well with the walnuts and the goat cheese crème brûlée. The wine is also strong enough to harmonize well with the bacon.
Preheat oven to 90°C/195°F. Separate egg yolks from egg whites, then beat egg yolks. Transfer cream and milk to a saucepan and add thyme, rosemary, and some sugar, salt, and pepper. Bring to a boil, then strain the mixture into a large mixing bowl. Mix in goat cheese and stir until melted.
Transfer egg yolks to a large bowl. Gently stir in goat cheese mixture and evenly distribute into small molds.
Place the molds into a deep, water-filled baking dish or baking sheet. Bake at 90°C/195°F for approx. 50 – 55 min. Let cool completely.
Dice bacon. Add to a frying pan set over medium-high heat and fry until fat renders. Let drain and cool on a paper towel-lined plate.
Add a portion of the brown sugar and some water to another frying pan and cook over medium heat until caramelized. Add walnuts and toss to coat. Distribute over parchment paper and let cool.
For the dressing, add vinegar, mustard, and honey to a jar, and blend shortly. Slowly stream in oil and blend again. Season to taste with salt and pepper.
Quarter and core apples, cut them into thin slices, and add to dressing. Peel and roughly grate carrot.
Evenly distribute remaining brown sugar over the tops of the goat cheese custards. Caramelize each one using a flambé torch. Mix salad, dressing, and grated carrots in a large mixing bowl and season to taste with salt and pepper. Transfer to plates and top with bacon, cranberries, and walnuts. Serve alongside goat cheese crème brûlée and garnish with thyme, if desired. Enjoy!