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Ginger Flan18 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. | |