For this flan I have used goats milk instead of regular milk because I think it has a better creamier flavor. I now use goats milk for most things, after all it tastes better and is higher in calcium, protein and vitamin A, and its also great in coffee. However it has a shorter shelf life than regular milk so is best bought by the pint.
- In a saucepan add the sugar to the water and bring to a boil. Turn the heat down and simmer for ten minutes to form a simple syrup. Prepare 6 flan molds and spray with non-stick spray, pre-heat the oven to 300f, fill a kettle or saucepan with water and bring to a boil.
- In a bowl mix the egg yolks, milk and condensed milk. When the simple syrup is ready pore a little into each mold, pore the milk mixture into the molds. Cover the molds with aluminum foil and place in a baking tray or roasting pan big enough to add water, so that the water surrounds the molds.
- Place the pan in the oven on the bottom or middle shelf. Fill the pan with hot water, bake for 45 minutes.
- test the flan by poking with a fork or tooth pick if it comes out clean then the flans are ready. Remove from the oven and leave to cool completely before unmolding upside down. Serve by itself, with fresh berries or cream.
- 1 can sweetened condensed milk
- 1 can unsweetened condensed milk
- 1 1/2 pints goats milk
- 6 egg yolks
- 2 tsp vanilla essence
- 2 cups sugar
- 1 cup water