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.
Notes
PER SERVING: 205 cal, 7g fat (2g mono, 1g poly, 4g sat), 119mg chol, 8g protein, 28g carb, 2g fiber, 97mg sodium
