Culinary SOS: the edge of the Grill cajeta flan-the goat milk, the Los Angeles Times

  A Good SOS: Goat's milk flan was amazing the edge of the Grill downtown. Even chatted briefly with Susan Feniger, but unfortunately it was in before the dessert. I'm not usually a great person, but I loved flan tang and that tang and sweetness of the sugar, the color of the rich interaction. Really fantastic and Unexpected twist, the traditional dish. You can help, give me the recipe?Mark Lemke

In Los Angeles

Is a good sign: I totally agree! This flan is amazingly smooth and Creamy texture, delicately company to balance its rich color of sugar, the reference grape juices with bright, if subtle, Unexpected tang-goat milk custard Base with the database. Border Grill was happy to share the recipe, which we have adapted to the appropriate article number below to view.

The edge of the Grill from ewes ' milk, goats ' milk, cajeta flan

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Total time: the 2 ½ hours

Dose: , 12-18

Note: Custom border Grill. This procedure requires a 10-inch Cake Pan.

Caramel base and sauce

2 cups sugar

1/2 Cup water

1 1/2 teaspoons lemon juice

1. saute pan, In the medium to combine the sugar, half Cup of water. Add is medium-high heat and bring to the dish. Stir to melt the sugar to the Pan and begins to bubble; This causes sugar to become lumpy and crystallize. If the sugar crystallizes, you should start from the beginning.

2. Once the sugar start for rich brown, mix the sample gently until the sugar color by moving the pan handle. Caramel, Cook until it is a rich, dark brown. Keep in mind that the darker the color of sugar than it actually is in the container. Do not export the color of sugar, or overcook it blacken and burn.

3. as soon as the color of the sugar is complete, it removes the heat and pour into a 10-inch caramel Cake Pan at the bottom of the pan to coat. Swirl Cake Pan at the bottom of the jacket evenly.

4. place the cake pan, on a flat surface, and set aside until the caramel is cool.

The composition of the Flan