Ginger Flan

18 Serving size: 6 oz.

30 minutes

For the Custard:
    • 6 oz. The Perfect Purée Ginger Puree, thawed
    • 12 eggs
    • 48 oz. milk
    • 1/2 tsp. salt
    • 2 tsp. vanilla
Method for the Custard:
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.
For the Caramelized Ginger Topping:
    • 16 oz. The Perfect Purée Ginger Puree, thawed
    • 1 oz. water
Method for the Caramelized Ginger Topping:
2. Heat Ginger puree and water in small skillet, stirring constantly until sugar in Ginger puree, 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 Puree.