Sweet Ginger Flan

Name: Sweet Ginger Flan
Total time: 2 h
Yield: 10 to 12 servings
Cuisine: latin american
Ingredients: 2 cups sugar; Juice from 1 medium-size lime; 2 tablespoons water; 1 quart whole milk; 1 tablespoon coarsely chopped fresh ginger; 1/2 vanilla bean, split; 9 eggs; 3 large ripe papayas, sliced

Recipe from Chef Allen's

Adapted by Marian Burros

Total Time: 2 hours
Rating: (0)
Comments: Read comments

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Ingredients

Yield:10 to 12 servings

2cups sugar
Juice from 1 medium-size lime
2tablespoons water
1quart whole milk
1tablespoon coarsely chopped fresh ginger
½vanilla bean, split
9eggs
3large ripe papayas, sliced

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 325 degrees.
Step 2
Combine ½ cup sugar with lime juice and water. Bring to a boil and cook over medium-high heat until mixture has a deep caramel color. Keep scraping down sides of pan and watch carefully because the sugar will burn easily. Immediately pour into an 8-cup souffle mold and set aside.
Step 3
Warm the milk and add the ginger and vanilla. Bring to a simmer and cook for 5 minutes. Remove from heat and strain out ginger and vanilla bean.
Step 4
Whisk together the remaining 1½ cups sugar and the eggs. Beat in the milk and mix well.
Step 5
Pour the flan into the mold and place in a shallow pan filled with warm water. Bake for 1 hour, 10 minutes to 1 hour, 30 minutes, until custard is set. Remove from oven and cool. Refrigerate when cooled and let set about 3 hours.
Step 6
Unmold on serving plate; the caramel will have turned to liquid and become a light sauce. Arrange the papaya slices in the sauce and serve.