Ginger Flan 18 - 6 oz. servings 30 minutes

Ingredients for the Custard:

• 1 ½ cups The Perfect Purée Sweet Ginger, thawed
• 12 eggs
• 48 oz. milk
• ½ tsp. salt
• 2 tsp. vanilla

Method for the Custard:

1. Scald milk. Stir in The Perfect Purée Sweet Ginger. In separate bowl, beat eggs, salt and vanilla. Gradually beat milk mixture into egg mixture. Strain into prepared baking cups.

For the Caramelized Ginger Topping:

• 16 oz. The Perfect Purée Sweet Ginger, thawed
• 1 oz. water

Method for the Caramelized Ginger Topping:

2. Heat The Perfect Purée Sweet Ginger and water in small skillet, stirring constantly until sugar in The Perfect Purée Sweet Ginger 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 The Perfect Purée Orange Zest in place of The Perfect Purée Sweet Ginger.