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Border Grill's goat milk cajeta flan (Bob Chamberlin / Los Angeles Times / August 27, 2012) |
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2 quarts plus 1¼ cups goat milk, divided
1 1/2 cups plus 2½ tablespoons sugar, divided
1 1/4 cups heavy cream
6 whole eggs
6 egg yolks
1/4 cup powdered milk
Caramel-lined cake pan
Caramel sauce
1. Heat the oven to 325 degrees.
2. In a heavy-bottom pot, bring 2 quarts of goat milk to a simmer. Cook until it is reduced to 3 cups. Stir in 1 cup plus 2½ tablespoons sugar and continue to cook until the milk is again reduced to 3 cups.
3. Remove the milk from the heat and strain it through a very fine strainer into a clean pot. Stir in the remaining goat milk and the heavy cream.
4. In a large bowl, whisk together the eggs and egg yolks. Whisk in the remaining one-half cup sugar and the milk powder. Gradually pour the hot milk mixture into the eggs to temper, whisking constantly.
5. Strain the mixture through a very fine strainer into the caramel-lined pan.
6. Prepare a hot water bath: Place the pan inside a larger roasting pan, and fill the roasting pan with hot water until the water comes halfway up the side of the cake pan.
7. Gently place the roasting pan in the oven and bake until the center of the flan feels barely firm and the overall flan feels slightly loose but not watery (it will jiggle), 1 hour to 1 hour and 15 minutes (do not overcook the flan; it will continue to set up as it cools). Gently rotate the pan halfway through baking for even coloring.
8. Remove the roasting pan from the oven, and gently remove the cake pan from the hot water bath. Place the cake pan on a rack to cool slightly, then refrigerate until cold. When the flan is cold, cover the pan tightly with plastic wrap and store until ready to serve, 2 to 3 days.
9. To serve the flan, unwrap the pan and gently invert the cold flan onto a large dish or cake stand, tapping the pan to remove it (if the flan won't come out of the pan, rest the pan in a large pan of hot water for a minute or two to loosen). Serve the flan with the caramel sauce.
Each of 18 servings: 297 calories; 5 grams protein; 44 grams carbohydrates; 0 fiber; 12 grams fat; 6 grams saturated fat; 170 mg cholesterol; 44 grams sugar; 61 mg sodium.
SOS REQUESTS: Send Culinary SOS requests to noelle.carter@latimes.com or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.
1 1/2 cups plus 2½ tablespoons sugar, divided
1 1/4 cups heavy cream
6 whole eggs
6 egg yolks
1/4 cup powdered milk
Caramel-lined cake pan
Caramel sauce
1. Heat the oven to 325 degrees.
2. In a heavy-bottom pot, bring 2 quarts of goat milk to a simmer. Cook until it is reduced to 3 cups. Stir in 1 cup plus 2½ tablespoons sugar and continue to cook until the milk is again reduced to 3 cups.
3. Remove the milk from the heat and strain it through a very fine strainer into a clean pot. Stir in the remaining goat milk and the heavy cream.
4. In a large bowl, whisk together the eggs and egg yolks. Whisk in the remaining one-half cup sugar and the milk powder. Gradually pour the hot milk mixture into the eggs to temper, whisking constantly.
5. Strain the mixture through a very fine strainer into the caramel-lined pan.
6. Prepare a hot water bath: Place the pan inside a larger roasting pan, and fill the roasting pan with hot water until the water comes halfway up the side of the cake pan.
7. Gently place the roasting pan in the oven and bake until the center of the flan feels barely firm and the overall flan feels slightly loose but not watery (it will jiggle), 1 hour to 1 hour and 15 minutes (do not overcook the flan; it will continue to set up as it cools). Gently rotate the pan halfway through baking for even coloring.
8. Remove the roasting pan from the oven, and gently remove the cake pan from the hot water bath. Place the cake pan on a rack to cool slightly, then refrigerate until cold. When the flan is cold, cover the pan tightly with plastic wrap and store until ready to serve, 2 to 3 days.
9. To serve the flan, unwrap the pan and gently invert the cold flan onto a large dish or cake stand, tapping the pan to remove it (if the flan won't come out of the pan, rest the pan in a large pan of hot water for a minute or two to loosen). Serve the flan with the caramel sauce.
Each of 18 servings: 297 calories; 5 grams protein; 44 grams carbohydrates; 0 fiber; 12 grams fat; 6 grams saturated fat; 170 mg cholesterol; 44 grams sugar; 61 mg sodium.
SOS REQUESTS: Send Culinary SOS requests to noelle.carter@latimes.com or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.
