Goat Milk Flan
Feb 22nd, 2010 by Paul
Flan is a super simple dessert with just a few ingredients and a great dessert. You can make individual flans or one big one like I did. There’s a bunch of different ways to end up with about the same thing, Flan ( Creme Caramel, etc ) seems to a ‘traditional’ dessert all over the world, France, Mexico, Phillipines, etc.
After reading quite a few recipes I came up with the following recipe and one day on a whim used Goats milk instead of Cow, and was amazed at the beautiful earthy flavour it gave the dessert, making it more of a mature adult dessert.
You’ll notice the flan has the appearance of little bubbles on the edge, this is actually caused by overcooking, fortunately for me it wasn’t enough to affect the mouthfeel, just the visual. Any more cooked though and it would have been scrambled eggs.
1 cup sugar
2 tins condensed milk
2 tins goats milk ( measure with condensed milk tin, or get tinned evaporated goats milk )
8 eggs
preheat oven to 150 C.
Mix the condensed milk, milk, and eggs into a large bowel. Use a stick mixer ( or a blender, or just whisk really well ) to quickly incorporate the mixture.
Put the sugar into a heavy bottom pan over medium heat. Let the sugar melt down into caramel until it gets to a nice golden colour. Take it off the heat and pour into your flan mould(s). Please try not to stir the sugar, the more you stir it the more the sugar wants to re-crystalize.
Pour the milk/egg mixture over the caramel and then cover the mould(s) with a few layers of foil.
Get a large baking dish and put the moulds in it. Pour boiling water into the pan so it covers a good inch or more ( depends on height of mould ) at least half the height of the mould. Put this into the oven.
You’ll want to bake it for an hour or so, until you can poke it with a skewer which comes out clean. Take it out of the oven and take the mould out of the hot water and leave uncovered, if you leave it covered with foil it will continue cooking ( which is exactly what I did wrong ). When it’s cool put it in the fridge.
To serve just up-end the mould onto a serving dish.
