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.

 

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Milk Bastilla

 

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Now that you know the various types of goat milk available in the market, you can now explore your potential in the new Cream Pie Milkshake.

 

Cream Pie Milkshake Recipe.

 

The milkshake recipe uses whole goat milk and no ice cream  for a delicious, healthy, ice-cold treat that tastes like an entire cream pie in a glass. If your kids do not favor drinking goat milk, the recipe will have them gulp extra then you ever expected.

 

Mix the following in a blender until smooth:

 

• 1/2 cup goat milk
• 1 cup ice
• 1 Tbsp. instant pudding powder, any flavor
• 1 Tbsp. graham cracker crumbs
• 1 Tbsp. whipped topping

 

Pour into a glass and garnish with extra graham cracker crumbs and whipped topping, if desired. Recipe is only for one glass, so make extra if you could because it is yummy.  Enjoy!

 

 

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Masala Tea

 

 

 

 

Easy Cajeta Recipe.

Goat Milk is also used to make the mexican caramel sauce known as Cajeta. Mexican Caramel Sauce is something fun and easy to do and more importantly, you get to taste  it,  if you have not tried them.

 

Cajeta is made by reduction and caramelization of  milk and sugar mixture. The recipe requires only four ingredients, and serves 10.

 

Ingredients:

• 3 quarts  Goat Milk

• 2 tablespoons Cornstarch

• 3 cups Sugar

• ¼ teaspoon Baking Soda

 

Directions:

• Dissolve baking soda and cornstarch into 1 cup milk. Stir well to dissolve any lumps.
• Add rest of  milk and add sugar.
• Bring mixture to boil, stirring constantly while cooking. Cook until the mixture is thick and looks like caramel sauce.
• Pour into glass jars and let cool. Cover and refrigerate for up to two weeks.

 

This makes a great topping for ice cream, cakes or cookies,  and makes a delicious apple dip!

 

Nutritional facts

Per serving contains 131 kcal  Calories;  – Carbohydrates 24g, Protein 3g, Fat 3g, Saturated Fat 2g, Polyunsaturated Fat 1g, Cholesterol 10mg, Sodium 109mg, Potassium 169mg, Sugar 24g, Calcium 100mg.

 

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Rich Chocolate Sauce using Goat Milk