This tender custard combines earthy goat’s milk with bright, tangy clementines and warming spices. If you can’t find goat’s milk, you may substitute cow’s milk. Serve warm or chilled. Recipe by Trina Kaufman.
Goat’s Milk Custard with Clementines
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Instructions
- Preheat oven to 300˚. In a large mixing bowl, whisk 2½ tablespoons honey in ¼ cup milk.
- Add remaining 1¾ cups milk, eggs, cinnamon, vanilla, and a generous pinch of sea salt; whisk until well blended.
- Divide evenly among four custard cups and grate a little nutmeg over each. Place cups in a deep, rimmed baking pan; fill baking pan to 1-inch depth with hot water. Bake 1 hour, or until knife inserted into custard centers comes out clean. Remove from pan and let cool.
- While custards bake, prepare clementines. Peel three clementines and pull apart segments, leaving membranes intact. Remove as much stringy pith as possible. Cut each segment into small pieces, removing any seeds; set aside. Squeeze juice from remaining clementine into a small bowl. Add remaining ½ tablespoon honey and stir until dissolved. Gently toss clementine segments with honey mixture and let stand, tossing occasionally, until custards are ready. Once custards have cooled, spoon clementine mixture evenly over tops and serve or chill.
Recipe Notes
Nutrition Facts
Goat’s Milk Custard with Clementines
Amount Per Serving
Calories 205
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 4g
20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 119mg
40%
Sodium 97mg
4%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
8%
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 205 cal, 7g fat (2g mono, 1g poly, 4g sat), 119mg chol, 8g protein, 28g carb, 2g fiber, 97mg sodium
