SAVEUR.com's Sites We Love Featured on CNN Espanol

Flanboyant Eats Flanboyant Eats

Subscribe via Email
Subscribe via RSS
Subscribe via iTunes/Miro
Praise Bar
28Comments

#FlanFridays: Goat Cheese w/Brandy Reduction Sauce. A Beautiful Surprise!

PinExt #FlanFridays: Goat Cheese w/Brandy Reduction Sauce. A Beautiful Surprise!

goatcheeseflan #FlanFridays: Goat Cheese w/Brandy Reduction Sauce. A Beautiful Surprise!

I woke up this morning, anxious to get back to Atlanta. I’ve been in DC for over one week and while I’ve been enjoying everything that comes with being with Mami and Papi (like eating my favorite food, lunch with papi in the city, sunny skies, sleeping in, cafecito con pan tostadito and watching all the telenovelas right before bedtime), there’s something about being in your own space.

But, I smelled fresh espresso all the way upstairs in the kitchen and I quickly jumped up for a sip. It’s so much tastier when it’s been done for you. I’m sure Mami feels the same way. As I sipped and kissed Mami on her forehead, I took quick inventory of what was on the kitchen counter and was suddenly inspired to make a flan. Admittedly, it’s been some serious time since I’ve made a new flan for the #FlanFridays feature; and not that I’m making excuses, but  fall season takes a toll on me in so many different ways. The kind of commitment it takes to make a new flan each week can be a bit cumbersome.

Not always, but sometimes. Especially when my travel schedule beckons me here and there, a lot of times unplanned. Having a free moment like this morning was perfect for playing around and conjuring up a new flavor. It had to be strong enough to make up for the absence, ya know.

After my quick scan, I had an urge for cheese. I’ve cut most diary out of my diet but a button of cheese was staring right at me and I simply couldn’t pass it up. Pre-sized servings make complete sense to me and facilitate quantity control of those very things I’m continuing to keep from my daily eating.

I don’t miss cheese all that much, but simple, creamy  varieties like goat, makes me want to  incorporate it into food so that I can experience its goodness other just nibbling it.

Adding it to my basic flan custard seemed easy enough. I recently had flan de queso while in Miami, but have never really been crazy about it. Normally, a cheese flan is made with cream cheese, bearing a similar consistency to goat. If cream cheese works in flan, I assumed goat would work. And better.

I started out with one medallion, tasted it, and decided 1 oz. would be enough. The flavor was intense enough to make its presence, but soft enough to not interfere with the core flavor. The only thing left to imagination was how the brandy reduction was going to pair with it.

goatcheesemedallions #FlanFridays: Goat Cheese w/Brandy Reduction Sauce. A Beautiful Surprise!

I made a lovely reduction for Thanksgiving which I poured over my dad’s lamb shank. It was delicate and robust at the same time. And, since goat cheese and sauces or spreads are a common entremet, I knew that at least, with an egg custard, it had the potential of shooting off some serious sparks in mami’s kitchen.

I tasted the flan first and was satisfied, barring temperature. I hadn’t given it enough time to cook only because of time restraints. Papi tried it and thought, eh, it needed more a of a goat cheese taste. Sis tasted it and begged me to make her plain flan. I take no insult in that, knowing she’s the personifies Plain Jane and likes staple food in its purist form. I’ve not brought her over like I have my dad and mom. I tasted again and agreed it could use perhaps another 1/2 ounce, but not a full medallion.

Getting really excited about the combination of my brandy reduction with the existing caramel sauce, I slowly dipped a small custard bite into a bit of  brandy. Exciting. It worked.It worked very well, in fact!

Rich, smooth, creamy and fancy.

So beautiful.

Brandydrip #FlanFridays: Goat Cheese w/Brandy Reduction Sauce. A Beautiful Surprise!

The trick is use it conservatively. I made this reduction with raw sugar and apple cranberry juice so it’s naturally sweet. Too much will make a healthy slice too heavy and take away from the lovely cheesy notes in the custard. It’s simply there to compliment the cheese.

In this case, a little goes a long way.

As for the final consensus on a goat cheese flan with brandy reduction sauce… It’s being added it to my repertoire and offering it up to my clients. There’s no doubt, however, it will only be made for special occasions when it comes to enjoying one for myself or for the fam. It’s that fancy.

Of course, skipping out on the reduction sauce is completely acceptable, but why would you do that!

flanoutside #FlanFridays: Goat Cheese w/Brandy Reduction Sauce. A Beautiful Surprise!

HAPPY #FLANFRIDAYS!

PinExt #FlanFridays: Goat Cheese w/Brandy Reduction Sauce. A Beautiful Surprise!

Goat Cheese  Flan w/Brandy Reduction Sauce

For Brandy Reduction

Ingredients:

  • 1/4  cup sugar
  • 3/4 cup French Brandy
  • 3/4  cup apple cranberry juice
  • juice from 2 lemons
  • pinch of salt

Method:

In small or medium saucepan, bring all ingredients to boil. Reduce heat immediately and cook sauce on low, stirring constantly until mixture becomes thick and syrup like. Sauce is ready when reduced to half its original quantity.

* this recipe for reduction will yield enough for up to 4 flans or for use in other foods. 

For Flan Custard

Ingredients:

  • 3 eggs
  • 14 oz. sweetened condensed milk
  • 14 oz. 2% milk
  • 1-1.5 oz. goat cheese
  • 1 tsp. vanilla extract
  • 6 tbsp. sugar

Method:

Melt goat cheese in a double boiler. Whisk eggs in a medium sized bowl. Add and combine sweetened condensed & 2% milk, melted cheese and extract. Set aside. Add sugar to an 8" to flan mold and caramelize on medium-high heat until it is golden color, stirring constantly. Make sure not to burn sugar.  When sugar is fully melted down, carefully  coat entire flan mold, covering all sides, using  circular motion (I suggest using a brush if you are not experienced in handling extremely hot caramel).

Add 3 cups of water to a 4 or 6 qt. pressure cooker. Gently place flan mold in cooker and close lid. Place jiggler on lid. If your pressure cooker jiggler has different PSI settings, set it to 10. Cook on high for 10 minutes, or until pressure cooker starts hissing. Turn off heat and allow all of the pressure to release itself, or for another 5 minutes.

Remove from pressure cooker after all pressure is released. Refrigerate for 8-9 hours or overnight for best taste. Remove from refrigeration 30-45 minutes before serving to loosen some. To serve, using a butter knife, loosen the sides of the flan all the way around. Take a large plate, place upside down on top of flan and flip. Pour 3 tablespoons of brandy reduction sauce over flan as a whole or 2 teaspoons over one single slice.

Serves 6-8.

By Bren
Subscribe to the Flanboyant Eats Insider Newsletter to receive monthly updates on news, happenings, unpublished recipes, exclusive give-aways and more throughout 2013!
Subscribe via Email
Next: Previous:

Comments

    WOW
    WOW
    WOW

    This looks/sounds absolutely amazing!

    Rosa says:

    Amazing! Your pictures are making me drool uncontrolably.

    Cheers,

    Rosa

    Jason Riedy says:

    Sounds utterly ecstatic. Like good meat, good cheese is something completely satisfying in small quantities. Add an earnest caramel, and a small sliver should satisfy neatly any craving.

    I’m feeling an urge to return to chocolates. I have ideas, but little personal time. hm.

    bellini says:

    I wouldn’t skip oit on the reduction sauce Bren. You are always so creative in the kitchen!

    Dave P. says:

    Nice flan, B. If it’s that brandy sauce I had on Thanksgiving, then yeah, I can see how good this was… un poco de queso, please!

    chefb says:

    Lisa: WOW! I love that! That’s the kind of reaction I like to get when I make something! Thanks! ;)

    Rosa: Thanks, dear. I always think about you when I try to take really great shots! You always leave an impression.

    Jason: I love that, too. those are the kind of emotions we experienced over here when trying it. Interesting how it hadn’t occurred to me sooner. It makes complete sense. I’d like to get to making chocolate, too, but I’m quite lazy to make treats for myself. Ha. Few people to really share them with, unless I make them in DC, in which case they’d be gone w/in the day!

    Bellini: Of course not! it’d really be a crime!

    Dave: You missed out babes. But yes, same Brandy sauce. Rico, right!?!

    Missy says:

    It look so good i wish to have it soon [by soon mean now]

    Missy says:

    i wish i made that good flan it the best flan ever

    Sujeiry says:

    Darling, you don’t eat dairy?! I wouldn’t be able to give up ice cream and milk! And I here you about needing the space when with family. Nothing compares to having all our things and feeling the freedom that comes when living alone, in our surroundings. Loved the recipe! Muah!

    Ericka says:

    Pero que ricura Dios Mio! Anything with goat cheese rocks my world, and now FLAN! Swooon!

    Wow, Bren, your goat cheese flan sounds heavenly and especially with that reduction sauce, awesome! Hey do let me know when you’re in town next time – my schedule now especially on most of the weekends (except the 2nd one of the month) is very flexible now and I would so love to finally get together!

    chefb says:

    Missy: Like now! yes! whenever you’d like. I’m glad you enjoyed it. I should have made another one before I left, right!

    Sujeiry: I eat it, but I minimized my intake by about 80%. It resulted in a great weight loss! I’m really short so everything is noticeable! :) The combination is out of this world, though, let me tell you. Since it’s a really small amount per serving, I don’t mind eating it at all….

    Ericka: si mija… ricura y locura at the same time. no se como se me ocurrio pero estuvo delicioso… un sabor super refinado. Swoon is right!

    5 Star Foodie: thanks girlie. I’m sorry we keep missing each other I’m in town. Would definitely love to meet you in person, finally. No sense at all how it hasn’t happened. I’ll be back for Christmas so I’ll let you know. Maybe I’ll have flan in hand.

    Ericka:

    Bren, I love goat cheese! And that’s one cool photo with the syrup and the flan.

    You are an artist, everytime that I read something from you it is something that I have never seen or tasted before, but is definetely something special that makes dream about it. I would love to try this, I love goat cheese and the combination with the sauce makes it unique. I am not a chef or nothing close to it, but I love good food and creative people, and you always have the two of them.

    Itzel Yagual says:

    Wow flan con brandy y goat cheese? Mija you definitely gonna have to cook flan for me one day…that sounds so delish and mouth watering! How did you come up with such great combination…?

    lisarenata says:

    Okay, your photos are totally making me salivate and I don’t even like flan. heeheehee!

    Outstanding recipe and must have that yummy sauce. It’s so inviting.

    All You had to say was Flan… I’m done! You made my day. Amazing

    Muy Bueno Cookbook says:

    Bren, Bren, Bren…this is a lick the screen picture for sure!!! Goat cheese masqueraded as Flan and laced with brandy–genius! On my list of flans to try…besos

    David says:

    Granted, initially I was, uhh… both doubtful and hesitant. I’m a gourmet, but not given to too much experimening when it comes to my food, or deserts in this case. Goat cheese? I love it, with its strong scent and flavor, but… in a flan? hmm, kind of weird, to say the least! Well, I have to admit, I was impressed. Again, I still think it even called for a little bit more cheese to make its presence felt and be a true goat cheese flan. The rest …well, as they say, the rest is history; I liked it (can’t say I loved it) I’m super particular, you might even say finicky, in matters of taste, but I really liked it. Congrats on a new flavor!

    Oh my! You’re BAD girl! This is torture when you’re on a sugar-free diet. But I guess when you break the diet, this is the kind of thing you should be breaking it for.

    Skipping out on the reduction sauce…I don’t think so :) This is absolutely heavenly!

    chefb says:

    Mercedes: Thanks, amiga. Please tell me you a flan lover!

    Eliana: Wow. So humbling. Thank you for the generous compliment. I do love what I do. Sometimes I wish I were an artist in another medium. But, life just wouldn’t be the same without food and music!

    Itzel: Anytime!!

    Lisa: Que, que! Mija, we need to change that quickly!

    Angela: Make it and enjoy!

    Jes Sofia: Well, great. work is done!

    Muy Bueno Cookbook: So tickled you like flan as much as I do!

    David: yeah, I know you weren’t crazy about it… it’s okay. I know you love goat cheese and are a purist, but you have to admit it does work and is better than a traditional queso flan. Maybe I’ll play around with the portions for you next time I’m home. I’m just glad you were open to tasting it.

    Sugar-Free: Yes.I.am. Oh wait… a sugar-free diet! Ooh wee, kudos to you! There’s just no way. I’m already struggling with no diary! This was hard for me to make and then have to enjoy.

    Magic of Spice: yes, yes, yes! make and love it! ;)

    Mami Betty says:

    ok. poco o mucho que decir .delicioso wow te la comiste .la almiba y el color dan ganas de sacarl ese pedazo de flan y comerlo extraordinario

    Rohan says:

    Wow! I may have to ask you to make me one of these when I get back into town. It looks amazing!

    melanie says:

    My mouth is watering! This looks so amazing!

    Yaime says:

    ahora si! ese flan se ve delcioso. me gusta el queso que usastes. tiene todo sentido. que pena que no me guardasted un pedasito. ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

%d bloggers like this: