Goat Cheese Mac and Cheese: A Creamy, Tangy Twist on the Classic
Regular mac and cheese is good. Goat cheese mac and cheese is better. Swapping in goat
Ingredients
1 ¾ cup sugar, divided
4 large eggs
3 cups Summerhill Goat Milk
1 teaspoon pure vanilla extract
½ teaspoon orange zest
¼ teaspoon ground cardamom
How to Make It
Step 1
Preheat oven to 350° F.
Step 2
Using a medium sized saucepan with a heavy bottom, heat 1 cup of sugar over medium heat until it begins to melt. Stir constantly until the sugar has totally melted into a light brown syrup, about 10 minutes of stirring.
Step 3
Divide the syrup evenly between six ramekins, quickly turning each ramekin to cover its bottom and part of the sides.
Step 4
In a medium-sized bowl, beat the eggs with the remaining ¾ cup sugar.
Step 5
Using a medium- sized saucepan, heat the milk until just simmering, when steam begins to rise from the pan. Slowly pour into the egg- mixture, stirring as you pour.
Step 6
Add the vanilla, orange zest, and cardamom. Mix well.
Step 7
Pour the custard into the caramel-lined ramekins. Place the ramekins in a large baking dish. Use a large measuring cup to fill the baking dish with an inch of hot water.
Step 8
Place the large baking dish in the preheated oven and bake 45 minutes, until a knife comes out clean when inserted in the middle of a flan.
Step 9
Allow the flans to cool on a rack. Serve warm or chilled. To serve, run a sharp knife around the sides of each ramekin and invert onto dessert plates. Enjoy!
