Ginger Flan Ginger Flan 18 Serving size: 6 oz. 30 minutes Custard: • 12 eggs • 48 oz. milk • 6 oz. The Perfect Purée Ginger, thawed • 1/2 tsp. salt • 2 tsp. vanilla Method: 1. Scald milk. Stir in Ginger puree. In separate bowl, beat eggs, salt and vanilla. Gradually beat milk mixture into egg mixture. Strain into prepared baking cups. Caramelized Ginger Topping: • 16 oz. The Perfect Purée Ginger, thawed • 1 oz. water Method: 2. Heat Ginger puree and water in small skillet, stirring constantly until sugar in Gingerpuree, is dissolved and turns golden brown. Pour ginger syrup into a baking dish or individual ramekins, tipping to coat bottom and sides. Set aside. 3. Place cups in a baking dish submersed in at least 1 inch water in larger pan. 4. Bake at 325° F. for 1 hour. Serving Suggestion: Invert warm ramekin onto a serving place. Let the sauce lightly pool around the edges of the custard. Flavor Twists: Try The Perfect Purée Lemon Zest or Orange Zest in place of Ginger.