Border Grill's goat milk <i>cajeta</i> flan

Border Grill's goat milk cajeta flan (Bob Chamberlin / Los Angeles Times / August 25, 2012)

 

Dear SOS: Had an amazing goat milk flan at Border Grill downtown. Even chatted briefly with Susan Feniger, but unfortunately that was before dessert. I'm not usually a big flan person, but I loved the tang and the interplay between that tang and the rich sweetness of the caramel. Truly unexpected and fantastic twist on a traditional dish. Can you help get me the recipe?

Mark Lemke

Los Angeles

Dear Mark: I totally agree! This flan is amazingly smooth and creamy with a delicately firm texture, balancing its rich caramel topping with a bright if subtle, unexpected tang from the goat milk in the custard base. Border Grill was happy to share its recipe, which we've adapted below.

Border Grill's goat milk cajeta flan


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Total time: 2½ hours

Servings: 12 to 18

Note: Adapted from Border Grill. This recipe requires a 10-inch cake pan.

Caramel base and sauce

2 cups sugar

1/2 cup water

1 1/2 teaspoons lemon juice

1. In a medium saute pan, combine the sugar with one-half cup water. Add the lemon juice and heat the pan over medium-high heat. Do not stir the pan as the sugar melts and starts to bubble; this can cause the sugar to become lumpy and crystallize. If the sugar crystallizes, you will have to start over.

2. Once the sugar begins to turn a rich brown, gently swirl the caramel by moving the handle of the pan. Continue to cook the caramel until it is a rich, dark brown. Keep in mind that the caramel will look darker in the pan than it actually is. Be careful not to overcook the caramel, or it will blacken and burn.

3. As soon as the caramel is ready, remove it from the heat and pour the caramel into a 10-inch cake pan to coat the bottom of the pan. Swirl the cake pan to coat the bottom evenly.

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

Flan assembly