Ok, so I didn’t get a picture right when these little babies came out of the oven and were nice and puffed up, but oh my goodness they were so pretty!
I literally shrieked with excitement once they came out because I’ve never done anything like this before!
Oh, and they taste divine as well.
You will need:
- 1 1/2 c almond milk
- 1 clove garlic, smashed
- 1 T thyme
- 1 2-inch spring fresh rosemary
- 1 bay leaf
- 4 oz. goat cheese
- 2 large eggs
- 3 egg yolks
- 1/2 tsp sea salt
- grapeseed oil spray
Bring milk, garlic, thyme, rosemary, and bay leaf to a simmer in a medium saucepan.
Remove from heat, cover, and let steep for 15 minutes.
Strain into a blender, and discard the solids.
Add goat cheese, eggs, egg yolks, and salt, and blend on low until creamy…NOT FROTHY.
Preheat oven to 350.
Spray the grapeseed oil in 6 4-oz. ramekins and place in a shallow baking dish.
Pour goat cheese mixture into each ramekin.
Place baking dish in the oven and fill it halfway with hot water.
Bake for 45-50 minutes, or until flans are set (mine were a nice golden brown).
Honestly, I this is even the “messed up” version according to the original recipe, but it worked for me, so hopefully yours will turn out lovely as well!