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1
Cook's Note: Goat's milk can be found at your local health food store or online.
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Preheat the oven to 350 degrees F. Lightly grease four 6-ounce ramekins with nonstick cooking spray.
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Set a small saucepan over high heat and add the granulated sugar to make caramel.
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Without stirring, let the sugar melt.
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As it melts, gently swirl the pan around to melt all the sugar evenly.
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When it turns dark amber, carefully divide evenly among the ramekins (take care as the caramel is extremely hot).
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7
Combine the milk and superfine sugar in a saucepan and bring to a gentle simmer.
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8
Add the egg yolks, whole eggs and vanilla to a large mixing bowl.
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Whisk together until foamy, then add a little of the hot milk to temper the eggs.
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Stir to combine, then gradually add the rest of the milk (adding it all at once, or too much, will cook and scramble the eggs).
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11
Once completely incorporated, stir well and then divide evenly among the four ramekins.
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12
Line a turkey roaster with a kitchen towel and carefully place the ramekins on top.
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Place the roasting dish in the oven, then fill with hot water so it comes 3/4 of the way up the sides of the ramekins.
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Bake until the custards are set, 35 minutes.
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15
Remove the ramekins from the oven and allow to cool.
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16
Chill in the fridge before inverting onto a plate to serve.
