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Saturday, July 11, 2009

Goat's Milk and Lavender Flan

The Altitude Adjustment Section
And now for something completely different. You know, goat’s milk is really delicious and it gives a great texture to flan. Lavender, a fragrance few can ignore, is always available at the farmer's market, so when I found this recipe in the El Farol Cookbook I knew I had to try it, and it's delicious.

1 cup sugar
1/4 cup water
1/2 cup honey
1 cup goats milk
2 tablespoons fresh Lavender blossoms
1/2 cup sugar
2 whole eggs
2 egg yolks

Preheat oven to 300 degrees. In a sauce pan, mix the sugar and water, and heat on low to medium heat until it turns an amber color, then stir in the honey. Pour a little of this syrup into the bottom of six, 4-ounce ramekins.

To make the custard, heat the milk with the lavender and cook till it starts to bubble. Stir in the remaining 1/2 cup sugar and let sit for 10 minutes so the lavender flavor infuses into the mixture. Now strain out lavender bits. Beat the eggs and egg yolks together and pour a little hot milk into the mixture to temper it then add a little more milk and then whisk it all together. Fill each ramekin with the custard mix and place them in a bain marie which you have filled with boiling water.

Bake for about 30 minutes till firm but jiggly. Allow to cool to room temperature and then refrigerate for at least 1 hour before serving. To serve, run a knife around the edge of the ramekin, put a plate on top and flip over so the flan comes out and the honey syrup drips over the flan. Yum. Garnish with a sprig of fresh lavender. If goat's milk freaks you out, try it with cow's milk.