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Camel Milk Flan
A delicate baked custard coated in an amber caramel layer, made with camel milk.
Puddings, Custards & Baked Desserts · Holiday Desserts · Dinner Party Finish
What you need
Ingredients
- 1 cup Sugar, divided
- 3 tbsp Water
- 2 cups Camel Milk
- 4 large Eggs
- 2 large Egg Yolks
- 1 tsp Vanilla Extract
Method
Instructions
- Preheat oven to 325°F. Combine 3/4 cup sugar and water in a saucepan and cook without stirring until deep amber, 8 to 10 minutes. Pour immediately into a round baking dish, tilting to coat the bottom.
- Warm the camel milk until steaming, not boiling.
- Whisk the eggs, egg yolks, remaining sugar, and vanilla together, then slowly whisk in the warm milk to temper.
- Strain the custard over the caramel layer, then place the dish in a larger pan with hot water halfway up the sides.
- Bake 45 to 50 minutes until just set. Cool, then chill at least 4 hours. Invert onto a plate to serve.
From The Complete Camel Milk Compendium by Aunesty Janssen
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