Flat Broke with Two Goats

by Jennifer McGaha

Goat’s Milk Custard This recipe is adapted from Guy Fieri’s Goat Milk Crème Caramel recipe. •1/3 cup sugar •2 cups goat’s milk •1/2 cup plus 1 tablespoon sugar •3 egg yolks, beaten •2 whole eggs, beaten •1/4 teaspoon vanilla Preheat oven to 350 degrees. Pour 1/3 cup sugar into a small saucepan, and heat slowly until the sugar melts and turns a dark brown. (Be careful not to burn!) Divide evenly among four ramekins. Put milk and remaining sugar in a pan, and bring to a simmer. Combine egg yolks, whole eggs, and vanilla in a mixing bowl. Whisk until foamy. Temper by adding a small amount of the hot milk to the egg mixture. Slowly stir the egg mixture into the hot milk in the pan. Divide the mixture evenly among the four ramekins, and place in a roasting pan. Fill the pan with water until the ramekins are three-quarters covered. Bake 35 minutes or until the custards are set.