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Ginger Flan

Ginger

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.