Vanilla-cinnamon goats' milk panna cotta with caramel sauce

So, Cinco de Mayo was a few days ago. I am at home with my family for about 10 days, until I return to Pittsburgh to see Sam graduate and to start my summer. I have been cooking for my family almost every night, which I enjoy. It is a pleasure to work in my parents' large, well-equipped kitchen, and I love having a dishwasher that is not me. My parents don't get too excited about cooking, so they are more than happy to give up the title of head cook. Also, if I cook, I am able to control exactly what is put in front of me, and so am able to both avoid allergens and include the foods I love.

For the holiday, I soaked some diced chicken breasts in a lime-garam masala-brown sugar marinade for about 24 hours, then roasted them to roll up in corn tortillas for enchiladas in a mole-ish sauce. I also made my favorite black bean salad, with red onion, tomatoes, garlic, cilantro, and lime juice.

For dessert I wanted to make flan or creme caramel, since this is a fun Mexican-themed dessert. However, most of these recipes contain eggs. I decided that panna cotta was close enough, since this Italian pudding is naturally egg-free. I flavored it with some cinnamon and vanilla, and topped it with a rich, buttery caramel sauce. Yum yum.



Vanilla-cinnamon goats' milk panna cotta (adapted from David Lebovitz)

4 cups whole goats' milk
1/2 cup sugar
2 teaspoons vanilla extract
1 teaspoon cinnanon
4 1/2 teaspoons unflavored gelatin
4 tablespoons cold water

Put the cold water in a bowl large enough to accommodate all ingredients. Add the gelatin and let stand for five to ten minutes, until softened.

While the gelatin is softening, put the milk and sugar in a medium-sized saucepan and heat on low until the sugar is dissolved. This step can also be done in the microwave. Remove from heat. You do not want to boil the milk or reduce it, just dissolve the sugar. Stir in the cinnamon and vanilla until well-combined.

Take eight custard cups and oil the insides with an neutral oil. If you don't have eight cups of equal size, improvise!

Add the very warm milk mixture to the gelatin and mix until all clumps of gelatin are dissolved.

Divide the mixture out into the oiled cups and cover each cup tightly with plastic wrap. Refrigerate for at least two hours, or until firm.

When you are ready to eat, unmold the panna cotta by sliding a thin sharp knife around the edge of each cup, then invert the cup onto a serving plate. Top with caramel sauce, if desired (recipe below).

Caramel sauce (adapted from Smitten Kitchen)

1/2 cup white sugar
3 tbsp salted butter or margarine
1/4 cup whole goats' milk

Heat the sugar over medium heat in a saucepan bigger than you think you'll need. Stir constantly at first, making sure the sugar melts evenly. Continue cooking the liquefied sugar until it has taken on a beautiful, coppery color, stirring frequently to ensure it does not burn. Do not taste it! Hot sugar is burny and will instantly cool on your teeth, giving you some (literally) sweet grillz.
When the sugar is the right color, add the butter, and stir in to combine. Turn off the heat, and stir in the milk. It will foam up a lot.
If not using right away, store tightly covered in the refrigerator.