Goat Milk Flan from San Diego Cook-in

[Jack and Kay Hartman]

The recipe for this flan is created out of two recipes from _Authentic

Mexican_ by Rick Bayless. I combined his recipe for flan and his
recipe for cajeta (goat milk caramel) to make a cajeta flan, one of my

favorites.

The flan came out too thick. I'm going to make it again and reduce
the number of eggs and egg yolks, one of each at a time, until I find
the right consistency. I'm convinced that the problem with the flan
was the number of eggs. I liked the flavor a lot.

Kay

Goat-Milk Custard
Cajeta Flan

Yield: 10 servings, in 10 individual molds or 1 large one

For the cajeta:

2 quarts goat milk
2 cups sugar
2 tablespoons corn syrup
1 inch cinnamon stick [I used true or soft cinnamon]
1/2 teaspoons baking soda
2 tablespoons grain alcohol OR 1 tablespoon sweet sherry, rum or
brandy [I used brandy because it was at the front of the liquor
cabinet]

For the caramel:

1 cup sugar (2/3 cup for a large flan)
1/3 cup water (1/4 cup for a large flan)

For finishing the custard:

6 large eggs
6 large egg yolks
1 teaspoon vanilla extract

1. The initial mixture. In a large (at least 4-quart), heavy-
bottomed saucepan or kettle, combine the milk, sugar, corn syrup and
cinnamon, and bring to a simmer, stirring. Dissolve the baking soda
in 1 tablespoon water, remove the pan from the heat, then stir in
the soda mixture; it will bubble up, so have a spoon ready to stir
it down.

2. Boiling the caramel. Return the pan to the fire and adjust the
heat so the liquid simmers at a steady roll. Stir regularly as the
mixture reduces. When the bubbles start changing from small, quick-
bursting ones to larger, glassier ones - in 25 to 40 minutes -
reduce the heat to medium-low. Stir frequently and thoroughly,
washing the spoon each time, until it thickens into a caramel-brown
syrup that's a little thinner than corn syrup. [I didn't go through
this fuss. I brought the milk to a boil, reduced the heat to a simmer

and cooked the milk until it was reduced by half.]

3. Finishing the cajeta. Let the cajeta cool a few minutes, then
stir in the alcohol.

4. The mold(s) and hot-water bath. Set 10 custard cups or a large
mold [I used a 2 quart souffle dish] in a baking pan deep enough to
hold 2 inches of water. Put a teakettle of water on to heat, preheat
the oven to 350 degrees F and position the rack in the middle.

5. The caramel. Measure the appropriate amount of sugar into a
small, heavy saucepan, dribble in the corresponding amount of water
(first around the sides, then over the sugar), and stir several times.

Bring to a boil, wash down the sides of the pan with a brush dipped in

water, then simmer over medium heat, without stirring, until the syrup

begins to color. Swirl the pan continually over the fire until the
syrup is an even deep amber. [I didn't swirl the pan until the color
started getting near amber.] Immediately pour the caramel into the
mold or divide it among the custard cups, then tilt the mold or cups
to distribute it over the bottom and sides.

6. The custard. Beat the eggs, yolks and vanilla in a large bowl
until liquidy. Slowly beat in the hot reduced milk, strain through a
fine-mesh sieve (to remove any membranes or milk "skins" [and
cinnamon]), then pour into the mold(s).

7. Baking the flan. Fill the baking pan containing the custard(s)
with 2 inches of simmering water, cover lightly with foil and bake
until the custard has just set (a knife inserted near the center will
come out clean), about 30 minutes for the individual molds, 40 to 50
minutes for a large one. Remove from the oven and let cool in the
water bath (the custard will set completely as it cools).

8. For the best results, thoroughly chill the cooled custard(s). Run

a non-serrated knife around the edge, penetrating to the bottom, then
twist the dish back and forth to ensure that the custard is free from
the mold. Invert a deep serving plate over the top, reverse the two
and listen for the flan to drop. Individual custards may need a
gentle shake from side to side to release any suction holding them in.

If there still is caramel on the bottom of the mold, either scrape it
out onto the flan, or set the mold in very hot water (or over a low
fire) until it softens enough to pour out.