Ginger Flan

18 Serving size: 6 oz.

30 minutes

    • 12 eggs
    • 48 oz. milk
    • 6 oz. The Perfect Purée Ginger,  thawed
    • 1/2 tsp. salt
    • 2 tsp. vanilla
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
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.