Sweet Ginger Flan

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    382 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 4 grams dietary fiber; 63 grams sugars; 9 grams protein; 177 milligrams cholesterol; 125 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 servings

Preparation

1. Preheat oven to 325 degrees.
2. Combine 1/2 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.
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.
4. Whisk together the remaining 1 1/2 cups sugar and the eggs. Beat in the milk and mix well.
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.
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.

• Recipe may be prepared a day ahead.