FLAN WITH EWE'S MILK: the easy and traditional recipe

The flan with sheep's milk or curd is a fresh, fairly light custard based on milk and sheep's yoghurt, flavored with orange, lemon or vanilla.

In Spain, cuajada or mamiya is also the traditional ewe curd of the Basque Country. Until the first half of XXe century, its preparation began on the first Sunday of Easter. Previously heated stones were thrown into a cauldron containing the sheep's milk.

After cooling, the boiled milk coagulates naturally by acidification or by adding rennet in the warmed milk. 37-38 ° C . Distributed in glazed stoneware pots, the curdling takes place in one hour. The jars are then refrigerated.

Sheep curd is eaten cold, like yoghurt, with honey, sugar, jam or salted mixed with herbs.

Level of difficulty: easy
Preparation time : 5 min
Cooking time : 1 min 15h
Total time : 1 20 h min
Ingredients: 8 people
1 sheep yogurt
0,5 l of fresh sheep's milk
2 eggs
120 g flour
120 g cane sugar
60 g butter
1 c. to s. vanilla extract

Preparation :

  • Preheat oven to 150 ° C.
  • Melt the butter in a bain-marie.
  • Put all the ingredients in a large salad bowl.
  • Mix with pure whip to avoid lumps.
  • Pour the mixture into a buttered cake tin and place the mold in a baking dish.
  • Pour boiling water around the cake tin, 3 / 4.
  • Bake at medium heat and bake for 1h 15 min
  • Take the cake tin out of the water and let cool for 1 hour at room temperature.
  • Then put in the refrigerator during 12 at 24 h
  • Unmould when the custard is cold.
  • Enjoy with a red fruit coulis.

Quote about cooking:

“Cooking is the art of understanding the subtle marriage of food to create an unforgettable smell and flavor. "

Gilbert choulet

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