A bright, modern twist on a classic Mexican dessert.
Catch this recipe and more on Episode One of Big Sky Kitchen now streaming on
Magnolia Network and Discovery +
Magnolia Network and Discovery +
Dad's Ginger Flan
Dad's Ginger Flan
Rated 3.1 stars by 21 users
Ingredients
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1 cup granulated sugar
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1/4 cup cold water
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2 cups whole milk
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1 cup heavy cream
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2/3 cup granulated sugar
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1/8 teaspoon kosher salt
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4 large eggs, at room temperature
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2 large egg yolks, at room temperature
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1 teaspoon pure vanilla extract
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3 tablespoons chopped candied ginger
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Assorted berries to serve, optional
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Chile maple candied pecans, to serve, optional
For the Caramel
For the Flan
Directions
Preheat the oven to 325 degrees F and position a rack in the center of the oven.
In a heavy bottom 2-quart saucepan combine the sugar and cold water. Place the pan over medium high heat and cook the mixture until it begins to turn golden brown around the edges, about 7 to 8 minutes. If crystals form around the edge, use a pastry brush dipped in water to wash down the sides of the pan. When the edges are golden brown, begin swirling the pan to encourage even browning and to prevent burning. Cook until the mixture is a medium amber color, an additional minute or so. Remove the pan from the heat and swirl another 30 seconds so the caramel darkens slightly. Pour the hot caramel into the bottom of a 9 inch casserole dish and immediately swirl the pan to coat the bottom and 1/2 inch up the sides. The caramel will begin to harden so work quickly and carefully. Place the casserole dish in a roasting pan and set aside.
Heat some water in a kettle over high heat. Remove from the heat and reserve for the next step.
In a heavy duty medium saucepan combine the milk, cream, sugar and salt. Place over medium high heat and bring to a simmer, stirring occasionally to prevent scorching. Remove the pan from the heat.
Meanwhile in a medium heat proof bowl whisk together the eggs, egg yolks and vanilla until smooth. Whisk the warm milk mixture into the egg mixture, whisking constantly to prevent scrambling. Strain the mixture into the prepared caramel coated pan and scatter the chopped ginger evenly over the flan base. Place the roasting pan in the oven and carefully pour the hot water from the kettle around the casserole dish so that it comes halfway up the sides. Bake the custard in the water bath until the edges are just set but the center still jiggles slightly when shaken, about 25 to 35 minutes.
Carefully transfer the casserole dish to a wire rack to cool completely. Once cool, cover the flan and refrigerate for at least 12 hours or up to 3 days.
To serve, spoon the flan and some of the caramel into serving bowls. Serve with berries and candied pecans if desired.