DIY Homemade Pumpkin Flan Using Goat Milk

 

Flan is a delicious dessert that is easy to cook.

 

Pumpkin Flan can be served warm or chilled. The flan can be prepared 2 days in advance and kept covered and refrigerated. The recipe serves 8.

 

Ingredients:

  • 5 eggs
  • 1/3 cup sugar
  • 1 1/2 cups whole goat milk
  • 1 3/4 cups sugar
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree

Instructions:

First, make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan (broiler pan). Hold down the cake pan so it won’t float, and add enough hot water to the larger pan to come three-quarters of the way up the outside of the cake pan. Then remove the cake pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.

 

Melt the 1/3 cup sugar directly in the cake pan the flan will be baked in. To melt evenly, hold the pan securely ( use tongs if you have one) over or just resting on a burner. Shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, the sugar will caramelize and begin to brown quickly. As soon as it turns golden brown, tilt the pan so that the entire surface is covered. Remove from heat. The caramel will harden and crack, but do not worry.

 

Beat together the eggs and the 1 3/4 cups sugar. Add the salt, water, cinnamon, vanilla, pumpkin puree and  goat milk. Set the caramel-lined pan in the middle of the hot water pan in the oven. Carefully pour the egg mixture into the cake pan. Bake for 30 minutes or until the custard has set. Test by gently pushing custard in center with back of the spoon. When baked, a crevice about 3/8 inch deep will form.

 

Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it. To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup. The flan will slowly slip free and the caramel sauce flow out.

*You may want to read the instructions again before you start the process in order to have a better understanding of the hot-water-bath method, if you are new to it.

 

Nutritional facts:

The Pumpkin Flan contains 259 Calories per serving; – Protein 6.9g, Carbohydrates 49.3g, Fat 4.8g, Cholesterol 118.4mg and Sodium 273.5mg.

 

DIY Homemade Chhana

 

Chhana Recipe:

 

Chhana is an acid and heat-coagulated milk product. It should not contain more than 70 per cent moisture and goat milk fat should not be less than 50 per cent of the dry matter.

The quality of Chhana is affected by the type, fat percentage and acidity of milk, coagulation temperature, pH, type of coagulant used and its strength. To prepare high quality chhana, fresh goat milk containing more than 4 per cent is preferred since it gives the desired soft body and also meets the legal requirements. The temperature of coagulation of goat milk should be around 85°C and its pH should be approximately 5.5.

A pinch of calcium chloride is usually added to the coagulating solution before its addition in to the boiling milk since it compensates the calcium in milk lost during boiling and helps in bringing about perfect coagulation. Lactic or citric acid is commonly used as coagulating agents. Traders however use the previous days sour whey, which brings about considerable saving in the coagulation process. Of late, some research suggests the use of calcium lactate as coagulating agent.

  • The required quantum of goat milk is taken in a stainless steel jacketed kettle or iron karahi and the goat milk is heated.
  • Coagulating solution is prepared by dissolving 2 g of citric acid in 200 ml of potable hot water for one litre of goat milk. A pinch of calcium chloride may be added to the hot coagulating solution to aid in the coagulation process.
  • The goat milk is brought to boiling point while stirring it continuously with a stirrer.
  • As soon as the goat milk boils, the heating is stopped.
  • The coagulating solution is added in thin streams to the hot goat milk with continuous gentle agitation.
  • As clear whey separates, addition of coagulating solution is stopped.
  • It is better to wait for a few minutes for the completion of the coagulation process. Then the coagulated milk is poured over another vessel through muslin cloth.
  • The cloth containing the coagulated mass is tied and hung on a hook for the complete removal of whey from chhana.
  • After draining the whey out, the chhana is wrapped in vegetable parchment paper and stored for further use.