Goat Milk Flan

Goat Milk Flan



  • 1/3 cup granulated sugar (for caramel)
  • 1(12 oz.) can (12 oz.) MEYENBERG Evaporated Goat Milk
  • 3/4 cup water
  • 3/4 cup granulated sugar
  • 4 whole eggs
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract


1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 350°F. Place six 5-ounce custard cups into a baking pan large enough to hold all of them without their sides touching. For caramel: In small heavy skillet or saucepan, place 1/4 cup granulated sugar. Heat until sugar melts and turns a dark, golden color. Immediately, remove from heat and spoon 2 teaspoons into the bottom of each custard cup. Set aside. Caramel will harden almost immediately. For custard mixture: Whisk together evaporated goat milk, water, 3/4 cup sugar, eggs, cinnamon, nutmeg, and vanilla until foamy.

Divide egg/milk mixture evenly between custard cups. Add enough hot water to the pan to cover 1/3 of the custard cups. Bake for 45 minutes or until tops are slightly brown and custard is set. Cool to room temperature; then loosen edges with a knife and invert onto individual plates and serve. Or, cover custard cups and chill before serving.

NOTE: Can also be prepared in an 8-inch flan pan or pie plate. Carmelize the bottom of the pan. Pour in egg/milk mixture and bake as above, increasing baking time to 1 hour. Let cool to room temperature, then turn out onto serving platter and serve. Or chill before serving.


Rich Orange Goat Milk Flan: In place of vanilla, substitute 1 teaspoon orange extract. Unmold and serve sprinkled with chopped candied orange peel, or surrounded by chilled mandarin orange segments.

Rich Almond Goat Milk Flan: In place of vanilla, substitute 1 teaspoon almond extract. Unmold and serve sprinkled with toasted, slivered almonds.