From the kitchen
Camel Milk Flan
A delicate baked custard coated in an amber caramel layer, made with camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup Sugar, divided
- 3 tbsp Water
- 2 cups pasteurized camel milk
- 4 large Eggs
- 2 large Egg Yolks
- 1 tsp Vanilla Extract
Method
- Heat oven to 325°F. Have a 7-inch round ovenproof dish and a larger roasting pan ready.
- Heat 3/4 cup sugar and water in a small deep saucepan until amber, swirling rather than stirring after boiling. Carefully pour into the dish and tilt with protected hands to coat.
- Warm milk until steaming. Gently whisk eggs, yolks, remaining sugar and vanilla, then slowly temper with milk. Strain over hardened caramel.
- Set dish in roasting pan on the oven rack; add hot water halfway up its sides.
- Bake 45 to 65 minutes until edges set, center trembles slightly and custard reaches at least 160°F.
- Remove from bath, cool briefly and refrigerate within 2 hours for at least 4 hours. Run a thin knife around edge and invert onto a rimmed plate.
Cook with confidence
Before you start
Before you start
Use a dish about 7 inches across and 2 inches deep. Caramel is extremely hot; handle the dish with oven mitts. A fully chilled flan unmolds more cleanly.
Serving and keeping
Refrigerate covered for up to 3 days. Return unused portions to cold storage promptly.
Divide the Sugar First
Use three-quarters cup sugar for caramel and the remaining quarter cup for custard. Have the dish ready before caramel is finished.
Unmold Fully Chilled
Refrigerate at least four hours before inversion. Use a rimmed plate to catch caramel sauce and support both dish and plate while turning.
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