Goat’s milk adds a slight tang to this flan. Long, slow cooking keeps the dessert smooth and creamy.
|1||vanilla bean, split lengthwise|
|4||whole eggs plus 2 extra yolks|
|2||cups heavy cream|
|1||cup goat’s milk|
1. Set the oven at 250 degrees. Have on hand six 6-ounce ramekins or custard cups. Place a folded dish towel in a large roasting pan.
2.In a skillet, spread ¾ cup of the sugar. Sprinkle with water and set the pan over medium heat. Swirl pan to dissolve the sugar completely. Continue cooking until the mixture turns a dark amber. It should look nearly burnt. Remove from the heat and divide caramel among the ramekins or cups, swirling each to cover bottoms and part of the sides.
3. In a bowl, combine the remaining ¾ cup sugar with the seeds from the vanilla bean. With a fork, stir the seeds into the sugar.
4. In a bowl, whisk together eggs and extra yolks. Add the vanilla-sugar mixture until the sugar dissolves.
5. In a deep saucepan over medium heat, combine 1 cup of the cream and the goat’s milk. Heat until hot. Remove from the heat and stir in the remaining 1 cup cream. Stir some of cream mixture into the eggs to temper them. Then stir the egg mixture into the cream mixture and blend well. Use a ladle to fill the ramekins with the mixture.
6. Place the ramekins on the towel in the pan. They should not touch each other or the sides of the roasting pan. Transfer to the oven and add enough very hot water to come halfway up the sides of the ramekins. Bake for 3 hours or until custards are firm in the middle.
7. Transfer the ramekins to a wire rack to cool. Cover and refrigerate for at least 4 hours.
8. To serve, dip ramekins in hot water and use a small knife to loosen the edges. Unmold each onto a plate. Adapted from Tabla de Los Santos