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?
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.